Grilled Pepper and Cheese* Eggplant Wrap

Grilled Pepper and Cheese* Eggplant Wrap

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes, 2 servings, gluten-free, vegan.


  • 2 slices of eggplant, about 1 cm thick.
  • 1 tablespoon olive oil
  • 2 tablespoon vegan cheese replacement, Daiya’s brand
  • 6 thin sticks of raw carrots
  • 2 slices raw bell pepper
  • 1 scallion
  • 2 slices red onion


  1. Lay the two eggplant slices flat and sprinkle some sea salt on them. Let them sit for 10 minutes.
  2. In the meantime, chop your veggies into long and thin strips.
  3. Heat up a pan and add the olive oil. Bake for 3 minutes on high heat one side of the eggplants. Then flip and cook 1 minute on the other side. Remove from the pan and let them cool down.
  4. Add the bell pepper into the pan along with the vegan cheese* and cook for 1 minute.
  5. If the cheese starts to melt, it is a good sign. Grab it with a spatula and place onto the eggplant.
  6. Garnish with some onion scallions and slices carrots then roll the eggplant like a wrap over the garniture.
  7. Serve warm or cold.
  8. Enjoy!