1 medium eggplant
4 small sweet peppers
1 square tortilla wrap (I used wheat tortilla 5 X 8 sheet)
1 cup shredded cheese ( I used Dubliner cheese. It is my favorite cheese I bought from Costco)
salt and pepper
1/2 teaspoon turmeric powder
oil to pan fry eggplant
The first thing I did was to remove the eggplant skin. Then slice the eggplant thinly at lengthwise. Seasoned with turmeric, salt and peppers. Heat the skillet with some oil and pan fry this eggplant. Turn on the other side once.
I julienned the sweet peppers and removed the seed. Then I heat the sweet peppers into the same skillet where the eggplant was.
I grated about 1/2 cup of cheese.
Spread meshed avocado onto the wheat tortilla wrap.
Then pile up everything nicely in the center. Fold up the wrapper.
Gently lay the tortilla wrap in the skillet with the folded side down.
Turn once on the other side.
Cut the eggplant wrap with a sharp serated knife into 4 pieces. Serve warm.