• Cooking Time: 15 minutes
  • Servings: 10 wraps
  • Preparation Time: 10 minutes


This recipe was a sprur-of-the-moment dish I whipped up for lunch when I discovered we were out of bread and couldn't make sandwiches. We hadn't done our grocery shopping for the week, so I just made use of the bits and pieces I could find in our empty kitchen.


  • - two garlic cloves
  • - 1 eggplant
  • - 1 sweet onion
  • - 1 packet of spaghetti
  • - olive oil
  • - fresh basil
  • - Italian Seasoning
  • - salt
  • - pepper
  • - toothpicks


  • 1. Fry two minced garlic cloves in olive oil over medium heat.
  • 2. Cut 1 eggplant in lengthwise strips about a quarter inch thick, then add to pan and drizzle with more olive oil, and season with salt.
  • 3. Add 1 chopped onion to pan.
  • 4. Once eggplant is soft, remove pan from heat
  • 3. Break spaghetti strands in half, then boil and cook 'til al dente.
  • 4. Drain spaghetti and mix with olive oil, fresh basil, and Italian seasoning, salt and pepper, and add the cooked onion into the spaghetti mix
  • 5. Then just take the spaghetti and put it in the eggplant strips and wrap them, securing with toothpicks.

Categories: Pasta  Vegetable 
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