Veggie (Zucchini and Eggplant) Tortillas

Last night, on ‘Best in Australia’, Ben O’Donoghue made 2 versions of Vegetable Tortillas.

Now, Ben and I go way back (heh heh). I used to live on Rottnest Island, and he started his career in the bistro there at the pub.

Later, he worked ‘Jessica’s’ in my home City of Perth. I became engaged there. Not to Ben, but he did cook the meal!

Nowadays, I live here in Brisbane, and Ben – well, he followed me here and opened the The Surf Club on Southbank.

He just can’ t stay away.

Sorry Ben, I am older than you. But should you ever want to become a toy boy, just let me know :) xx

Zucchini Tortillas

Ingredients – makes 4 tortillas

•1 medium green zucchini

•1 cup grated mozzarella

•2 tablespoons chopped basil

•Salt & Pepper

Aubergine Tortillas

•1 Eggplant, thinly sliced & grilled

•4 tablespoons tomato passata

•2 tablespoons chopped basil

•1 cup grated mozzarella

Method

Zucchini Tortillas

•For the zucchini tortillas, combine the grated zucchini with the grated cheese, chopped herbs and season. In a pan large enough for the tortillas place one tortilla on the bottom and then spread a handful of the zucchini mixture over that and then place another tortilla on top. Cook on either side over a medium heat for 2-3 minutes until brown.

Aubergine Tortillas

•For the Aubergine tortillas, firstly thinly slice the Aubergine /eggplant and grill them until they are cooked. Then set aside. Repeat the same method as with the zucchini tortillas. This time using slices of eggplant pasata and chopped basil, finished with a sprinkle of mozzarella.

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