Best Grilled Eggplant Wraps Recipes

GRILLED EGGPLANT CHICKPEA WRAPS

Steps:

• Heat the grill or grill pan over medium-high heat.
• Grate the garlic into a medium bowl and pour the lemon juice over. Let stand about 2 minutes. Whisk in the yogurt, 2 tablespoons water and 1/2 teaspoon salt.
• Put the chickpeas in a large bowl. Stir in 1/4 cup of the yogurt sauce and set aside.
• Brush the eggplant slices generously with olive oil on one side and season with salt. Grill oiled-side down until charred, rotating once to char more of the surface, 2 minutes total. Brush oil on the top, sprinkle with salt, flip, and grill until charred and very tender, another 1 to 2 minutes. Transfer the eggplant to a cutting board, chop roughly, and then stir gently into the chickpea mixture. Taste the mixture and season with salt, if needed.
• To make the wraps, spread 2 tablespoons of the yogurt sauce on one of the tortillas. Sprinkle with 1 teaspoon of the oregano. Form about 1 scant cup of the chickpea mixture into a log across the wrap about 3 inches from the bottom, leaving a 1-inch border on each side. Top with some chopped tomatoes and a little salt, then add some cucumber and lettuce. Fold the sides of the wrap over the ends of the chickpea mixture, then roll up tightly from the bottom. Repeat for the remaining tortillas and filling. Cut each in half on the bias, and serve.

GRILLED EGGPLANT WRAPS WITH LEMON AIOLI, FETA, AND MINT

Steps:

• Preheat the oven to 350 degrees F and preheat a charcoal grill and let the coals burn down to a gray ash. (Alternatively, preheat a broiler and lightly oil a broiling pan.)
• Brush the eggplant slices with the 1/2 cup oil and season both sides with salt and pepper. Grill or broil on a rack set 5 to 6 inches from the heat, turning once, until tender, about 5 minutes. Transfer to a baking sheet to cool. Brush the onions with the remaining 2 tablespoons oil and season with salt and pepper. Grill or broil until brown and tender, about 5 minutes. Wrap the tortillas in foil and heat in the oven for 5 minutes.
• Whisk the mayonnaise with the garlic and lemon juice in a small bowl to make the aioli. Spread 2 tablespoons of the aioli over each tortilla. Cover the bottom 1/3 of each tortilla with 1/4 of the eggplant and 1/4 of the onions. Sprinkle on a 12/4 of the cheese and top with mint leaves. To make the wrap, fold in the two sides of the tortilla. Roll away from you, tucking in the edges to form a tight cylinder. Wrap the cylinder in foil and cut in 1/2 diagonally right through the foil. The foil becomes the holder to be peeled away as the wrap is consumed. Serve the wrap hot or at room temperature.

GRILLED EGGPLANT WRAPS

Steps:

• For the grilled eggplant: Preheat the grill.
• Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together.
• Slice the eggplants lengthwise into 1/2" slices. Brush the slices on both sides with the olive oil mixture.
• Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
• For the wraps: Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
• Spread the tortillas out on a work surface in front of you. Spread the cheese mixture out on the tortillas, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Tightly roll the tortillas into a cylinder, ending with the seam side down.
• Cut the wraps on the diagonal and serve.