4 servings
1 eggplant
1 zucchini
1 small onion
1 portion arugula
3 tbsp sour cream
3 tbsp tomato sauce
4 tortilla wraps
1 tsp butter
Parmesan cheese
1/2 pack of small mozzarella balls
Olive oil
Salt
Pepper
Chili flakes
Italian seasoning
1. Thinly slice the eggplant and zucchini, add a little olive oil and season with salt, pepper, chili flakes and italian seasoning. Fry each in the airfyer at 180 degrees Celsius for 15 minutes.
2. Cut the onion and half and cut in slices, gently brown them in a tablespoon of olive oil and a teaspoon of butter on low, until softened and caramelized.
3. Wash a handful of arugula, roughly cut and set aside.
4. Use sour cream and tomato sauce on the wraps, layer the eggplant slices on the sourcream ones, and the zucchini on the tomato sauce. Top the zucchini wrap with halfed mozzarella balls, then put into the oven at 190 degrees Celsius for roughly 10 minutes.
5. Once the wraps are browned and crispy on the sides, pull out and top the eggplant with the caramelized onion, arugula and shaved parmesan. Add a few dollops of sour cream onto the zucchini-cheese pizza and enjoy.