Eggplant Spinach Wrap

Eggplant Spinach Wrap

Eggplant Spinach Wrap

Great cholesterol lowering side dish recipe to accompany any meal.

  • PREP TIME 10 min
  • COOK TIME 10 min


  • 20 g / 1 tbsp Flora Pro.Activ Buttery or original
  • 1 small eggplant, trimmed and sliced
  • 20 ml / 1 tbsp sunflower oil
  • 1 small red capsicum, sliced
  • 4 tbsp low-fat plain yoghurt
  • 2 tsp dukkah
  • 2 spinach wraps, 71g each


  1. Melt Flora pro-activ in a large non-stick frying pan over a high heat. Cook eggplant slices in batches for 2-3 minutes until golden brown, set aside.
  2. Add oil to the pan, add the capsicum and cook stirring, for 2-3 minutes. Return eggplant to the pan and cook stirring, 2-3 minutes or until soft. Cool.
  3. Mix the yoghurt and dukkah in a small bowl.
  4. Place eggplant and capsicum down the centre of each wrap and drizzle over the dukkah yoghurt. Roll the wraps up tightly. Cut as desired and serve.
  5. TIP – Wrap the rolls in baking paper if eating on the run.
Nutritional Information

Nutritional Information

Nutritional Information
Energy (kcal)223 kcal
Energy (kJ)931 kJ
Protein (g)5.1 g
Carbohydrate incl. fibre (g)24.8 g
Carbohydrate excl. fibre (g)20.6 g
Sugar (g)7.1 g
Fibre (g)4.2 g
Fat (g)11.7 g
Saturated fat (g)2.7 g
Unsaturated fat (g)6.9 g
Monounsaturated fat (g)3.0 g
Polyunsaturated fat (g)1.5 g
Trans fat (g)0.0 g
Cholesterol (mg)1 mg
Sodium (mg)362 mg
Salt (g)0.91 g
Vitamin A (IU)504 IU
Vitamin C (mg)21.3 mg
Calcium (mg)45 mg
Iron (mg)0.27 mg
Potassium (mg)264 mg