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Today's Special: Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint

Today's Special: Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint


Remember when wraps were all the rage? Everyone was making them and specialty wrap restaurants were popping up all over. However, like many new trends that rise quickly, the concept of wraps fizzled fast. Despite their waning popularity, I like to make wraps at home for a simple dinner that is a pleasant alternative to a sandwich or burrito. In your own kitchen you have control over the quality of ingredients and can make wraps exactly to your liking. To learn my favorite wrap recipe,



Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint
From Sara Moulton

2 medium eggplants, cut lengthwise into 1/4-inch-thick slices
1/2 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 medium red onions, cut into 1/4-inch-thick slices
4 (10-inch) flour tortillas or the tortilla of your choice (sun-dried tomato, spinach, or whole wheat)
1/2 cup mayonnaise
1 small garlic clove, minced
1 tablespoon fresh lemon juice
3/4 cup chilled crumbled feta cheese
1/2 cup fresh mint leaves

  1. 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.)
  2. 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.
  3. Transfer to a baking sheet to cool.
  4. 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.
  5. Wrap the tortillas in foil and heat in the oven for 5 minutes.
  6. Whisk the mayonnaise with the garlic and lemon juice in a small bowl to make the aioli.
  7. 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 1/4 of the cheese and top with mint leaves.
  8. 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.
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Join The Conversation
LizaToad LizaToad 9 years
these sound awesome!!! i love eggplant!
shmoo15 shmoo15 9 years
This looks great! I'm definitely going to try it out!
3Sweeties 3Sweeties 9 years
That sounds delish! In the summer, we often have roasted or grilled veggies for dinner. I like to mix baby eggplant, bermuda onions and zucchini. The sext day, I make pasta salad with the leftovers and some feta cheese. I never thought of making a sandwich! I'm gonna try it- yum!
crispet1 crispet1 9 years
Yummmmmmmmmmm.
Mme-Hart Mme-Hart 9 years
Mmmmmmmmmm!
Tech Tech 9 years
You always make me hungry in the morning. This looks delicious!
ashleycakes ashleycakes 9 years
This looks so yummy, plus it has a lot more healthy ingredients than a sandwich or burrito and probably tastes a lot better! _________________________ Yeah!!!
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