Grilled Eggplant Wraps Recipe
  • Cooking Time: 2-3
  • 4 teaspoons olive oil
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons chopped, fresh basil
  • salt to taste
  • freshly ground black pepper
  • 2 small eggplants
  • 1/2 cup cream cheese, low-fat whipped, or goat cheese
  • 4 flour tortillas, sliced in half, lengthwise
  • 2/3 cup spinach, or arugula washed and dried
  • 4 slices of tomato
  1. Preheat the grill.
  2. 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.
  3. Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
  4. Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
  5. 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.
  6. Cut the wraps on the diagonal and serve.