Italian Veggie Burrito with Italian Salsa Verde

Labor intensive?  Maybe.  This is an adaptation from Vedge.  Mine is quite different, but equally delicious.  Omit the cheese and you have a perfect vegan dish. 

Ingredients:

Extra virgin olive oil
2 T good balsamic vinegar
2 oz. red wine (burgundy or dry red wine)
1 1/2 t. salt
1 1/2 t. freshly ground black pepper
1 large eggplant, rinsed
1 c. cherry tomatoes
1 head (medium) cauliflower (leaves and stem removed) OR prepared riced cauliflower
1/2 c. cooked white rice
1 c. firmly packed basil leaves (washed and dried)
1 c. firmly packed baby spinach leaves (washed and dried)
1 c. Parmigiano Reggiano, grated (optional)
1/2 c. mozzarella cheese (optional)
1/2 c. vegetable stock
1 large clove garlic, quartered
1 T. capers, rinsed and dried
1/2 lemon, juiced
Fontina cheese (optional)
4 large flour tortillas

Remove top and bottom from eggplant.  Slice into half inch rounds.  Place slices on a wire rack over a cookie sheet.  Salt heavily on both sides and allow to set for a half hour.  Rinse in cold water and dry on a towel.  (The salt will remove the bitterness from the eggplant).

Wash cherry tomatoes and dry.  Cut in half and place on an over safe plate.  Toss with 2 T olive oil, salt and pepper.  Roast in a 375 degree oven for 25-30 minutes.  Remove from oven and allow to cool completely.

Cut eggplant slices into half inch cubes (about 4 cups).  Add to a skillet containing 2-3 T olive oil.

Rinse capers under cold water to remove some of the brine.  Allow to drain well.

Some greens come prewashed.  For example, the spinach has been washed three times but the basil says nothing about being prewashed, and can be sandy.  If you have a salad spinner, it will work perfectly.  If not, place the rinsed basil on a paper towel to dry.



Today, some grocery stores can provide you with cauliflower rice in the produce or freezer section where you can buy a bag of cauliflower rice.  If you cannot find that, rinse and cut a medium head of cauliflower and pulse in a food processor until it is in a rice-like consistency.

 

In a heavy skillet, add 2-3 T olive oil.  Heat until oil is shimmering.  Add eggplant and saute until slightly brown and most of the liquid is absorbed.  Add salt and pepper to taste.  Add cauliflower, toss and continue cooking.  Add a few more teaspoons of oil if needed.  Add 2 T balsamic vinegar and the red wine.  Toss in cherry tomatoes and rice.  Mix to combine then allow to cool completely.

In a blender, add basil (stems removed) and baby spinach.  Add garlic, lemon juice, Parmesan cheese, capers and vegetable stock.  Begin blending and drizzle in additional olive oil, about 3-4 tablespoons, to make an emulsion.  You may have to pulse it to get it started.

Wrap four large tortillas in plastic wrap.  Warm them in a microwave until pliable, about 30-40 seconds. 

Add about one cup of veggie mixture to each tortilla along with a slice of Fontina (optional).  Wrap and place seam side down in a greased dish with some of the salsa on the bottom.  Pour salsa over the burritos.  Sprinkle with mozzarella (optional) and cover with foil.  Bake at 350 degrees for 35-45 minutes or until cheese is melted.

The filling is enough to yield 8 burritos.