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Eggplant and guacamole healthy wrap

Alice - RicetteVegolose
Porzioni 2


  • 2 whole wheat piadina bread or pita
  • lettuce leaves
  • For the roasted eggplants
  • 2 medium eggplants
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • fresh thyme
  • salt pepper to taste

For the "Italian" guacamole

  • half a ripe avocado
  • 7 or 8 cherry tomatoes
  • 1 tablespoon of chopped onion
  • a small clove of garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon capers


  • Let's start preparing the eggplants. Wash and cut eggplants into small cubes; put them in a pan and drizzle with olive oil, vinegar, salt, pepper and fresh thyme leaves. Cook them in the oven (200°C) until they become golden brown (15-20 minutes).
  • Let's now prepare the "Italian guacamole": blend avocado, garlic, onion, lemon juice, capers and tomatoes until you have a smooth cream. If you like you can add a little salt, but keep in mind that capers are quite salty. Put the guacamole into a bowl and keep it in the fridge.
  • When the eggplants are done take them out of the oven and let them cool down. Heat a large nonstick skillet and put piadinas on it, about 1 minute per side.
  • Now we are ready to fill our piadinas: spread some guacamole on it, sprinkle with roasted eggplants, add a few lettuce leaves. Close each piadina as you like and enjoy :P


Store guacamole leftovers in the fridge and use them for preparing a bruschetta, or pasta, or just try it with raw vegetable sticks for a really yummy appetizer.