Grilled Eggplant Wraps Recipes

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GRILLED EGGPLANT CHICKPEA WRAPS



Grilled Eggplant Chickpea Wraps image

The Middle Eastern staples eggplant and chickpeas plus a garlicky yogurt sauce give oomph to these simple vegetarian wraps. Be sure to get a good char on the eggplant and use ripe, juicy summer tomatoes.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 small clove garlic
2 teaspoons fresh lemon juice
3/4 cup Greek yogurt
Kosher salt
One 15.5-ounce can chickpeas, rinsed, drained and patted dry
1 medium eggplant, sliced into 3/4-inch thick rounds (about 14 ounces)
3 tablespoons olive oil
Four 10-inch soft tortillas
4 teaspoons dried oregano
1 ripe medium tomato, diced (about 8 ounces)
2 small Persian cucumbers, quartered lengthwise and thinly sliced (about 4 ounces)
1/2 small heart romaine, thinly sliced (about 1 cup)

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.

EGGPLANT WRAPS



Eggplant Wraps image

You can make these as an appetizer, or as a vegetarian main dish with extra sides. Assemble them beforehand, then pop in the oven when needed.

Provided by ChefDebs

Categories     Vegetable

Time 35m

Yield 16 wraps, 4 serving(s)

Number Of Ingredients 9

2 large eggplants
2 tablespoons olive oil
1 tablespoon dried herbs
14 ounces spinach
16 sun-dried tomatoes, pieces marinated in olive oil
3 tablespoons pine nuts, lightly toasted
5 ounces sharp cheddar cheese, cut into 16 slices
1 pinch sea salt
1 teaspoon pepper

Steps:

  • preheat oven to 350*.
  • Cut woody top off each eggplant, and slice each eggplant lengthwise into 8 pieces ( 16 in all ) about 1/2 inch thick.
  • Mix oil and herbs together and brush over eggplant slices.
  • Heat large skillet over medium heat and lay as many pieces of eggplant in pan as will comfortably fit. Fry each side until golden brown and softened about 4 mins a side.
  • Wash spinach in cold water then toss in hot saucepan until wilted, drain off any liquid.
  • Now assemble each wrap by taking 1 slice of cooked eggplant and placing a little wilted spinach on one side, top with sun dried tomato, sprinkle of pine nuts and slice of cheese.
  • Fold eggplant over to form wrap then place on non stick baking sheet. Repeat with all other eggplant slices.
  • Sprinkle wraps with salt and pepper, and bake in oven for 15 mins until bubbling.
  • Serve immediately.

Nutrition Facts : Calories 356, Fat 24, SaturatedFat 8.9, Cholesterol 37.3, Sodium 617.8, Carbohydrate 25.3, Fiber 12.9, Sugar 10.3, Protein 16.5

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