INGREDIENTS

3 each Mission® 12" Red Sundried Tomato Basil Wraps (18802)  
9 Planks Fresh Eggplants , sliced lengthwise ¼” thick 
1/4 tsp. Kosher Salt  
14 oz. vol. Ricotta Cheese  
5 oz. vol. Asiago Cheese , shaved 
2 oz. vol. Sundried Tomatoes , julienne cut 
1 1/2 tsp. Fresh Garlic , minced 
10 oz. vol. (2.5 oz. wt) Spinach Leaves , chopped 
1/2 tsp. Kosher Salt  
1/2 tsp. Crushed Red Pepper  
1 each Whole Egg  
6 oz. vol. Tomato and Black Olive Burgandy Compote (see related recipe)   
Asiago Cheese , shredded to garnish   
 Basil Sprig to garnish 

DIRECTIONS

1.) Whisk ricotta cheese, asiago cheese, sundried tomatoes, garlic, spinach, salt, crushed red pepper and egg together in a mixing bowl. Fold together to incorporate eggs with ingredients. Set aside and keep refrigerated.

2.) If eggplant planks are too wide, cut in half again lengthwise. Place planks on parchment lined sheet pan and dust with ¼ tsp. salt to soften.

3.) Blot eggplant dry and brush both sides lightly with olive oil.

4.) Place on grill to mark both sides. Season with salt and pepper if desired. Set aside

5.) Place sundried tomato basil wraps on worksurface.

6.) Spread 6 oz. of ricotta filling evenly over entire tortilla leaving 1” around all edges. Bring sides towards center of wrap and roll to close.

7.) Place 3 eggplant planks on worksurface slightly overlapping each other.

8.) Place the wrap seam side down at bottom of eggplant planks. Roll eggplant over burrito to close. Brush eggplant and wrap with oil.

9.) Place on fajita skillet in 400 oven and bake until wrap is golden brown on edges and filling is heated throughout (approximately 15 minutes).

10.) Remove from oven and garnish with Tomato and Black Olive Burgandy Compote, shredded asiago cheese and basil sprig.

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