Grilled Eggplant Wrap
This Grilled Eggplant Wrap is a delightful vegetarian dish that combines the smoky flavor of grilled eggplant with fresh vegetables and a tangy sauce all wrapped up in a soft tortilla.
Equipment
- 1 grill or grill pan
- 1 cutting board
- 1 mixing bowl
- 1 tongs
- 1 spatula
- 1 wrapping foil or parchment paper (optional)
Ingredients
- 2 medium eggplants About 500g total.
- 4 large whole wheat tortillas
- 1 medium red bell pepper Sliced.
- 1 medium cucumber Thinly sliced.
- 1 cup baby spinach
- ½ cup hummus
- ¼ cup feta cheese Crumbled.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
- for garnish fresh herbs Like parsley or basil (optional).
Instructions
- Preheat the grill or grill pan over medium heat.
- Slice the eggplants into ¼-inch thick rounds. In a mixing bowl, combine olive oil, garlic powder, salt, and pepper. Brush both sides of the eggplant slices with the mixture.
- Place the eggplant slices on the grill and cook for about 3-4 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and let cool slightly.
- Lay out the tortillas on a clean surface. Spread about 2 tablespoons of hummus on each tortilla.
- On top of the hummus, layer the grilled eggplant, sliced red bell pepper, cucumber, spinach, and feta cheese.
- Tightly wrap each tortilla around the filling, folding in the sides as you roll it up to secure the ingredients inside.
- If desired, wrap each wrap in foil or parchment paper for easier handling and to keep warm.
- Serve immediately and enjoy your delicious grilled eggplant wrap!
Notes
You can customize the wrap with other vegetables such as roasted zucchini or avocado.
For added protein, you can include sliced grilled chicken or tofu.
These wraps can be made ahead of time and stored in the refrigerator for a quick meal. Just eat them cold or reheat on the grill for a few minutes before serving.