– Cut the peppers in half and remove the seeds. Place the peppers, skin side up, on a baking sheet.
– Wash and slice the eggplants lengthways. Place them on a baking tray lined with baking parchment. Drizzle with olive oil and a pinch of salt.
– Bake the eggplants and peppers for 20 min in an oven preheated to 180°C.
– Once out of the oven, seal the peppers in a freezer bag and leave to cool. Then peel and cut into strips.
– Mix the fresh goat’s cheese with the camelina oil and a pinch of salt.
– Spread each wrap with the fresh goat’s cheese. Divide among the spinach leaves, eggplant slices and bell pepper strips, and roll the wraps up to close them.