Description
A satisfying vegetarian wrap that transforms humble eggplant into a smoky, meaty filling with Mediterranean vegetables and tangy BBQ sauce for the perfect fusion of flavors.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
Scale
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (Spanish variety preferred)
- Salt and pepper to taste
- 4 large flour tortillas (burrito-size)
- 2 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced (soak in cold water if desired)
- 1/4 cup feta cheese, crumbled
- 1/4 cup BBQ sauce (plus extra for serving)
Instructions
- Preheat grill or grill pan over medium-high heat until hot but not smoking.
- Slice eggplant into 1/2-inch rounds, brush both sides with olive oil, and season with garlic powder, smoked paprika, salt, and pepper.
- Grill eggplant slices for 3-4 minutes per side until tender and charred. Don’t move them too early—they’ll release when ready.
- Remove from heat and let cool slightly, then chop into bite-sized pieces.
- Warm tortillas briefly if needed to make them pliable for rolling.
- On each tortilla, layer mixed greens, cherry tomatoes, red onion, grilled eggplant, and crumbled feta cheese.
- Drizzle with BBQ sauce, then roll tightly, tucking in the sides as you go.
- Cut each wrap in half diagonally and serve immediately with extra BBQ sauce for dipping.
Nutrition Information (Per Serving):
- Calories: 285
- Carbohydrates: 42g
- Protein: 9g
- Fat: 11g
- Fiber: 8g
- Sodium: 645mg
- Vitamin K: 45% DV (from greens)
- Folate: 25% DV
High in fiber and antioxidants from eggplant and vegetables, plus calcium from feta cheese.
Notes:
- Salt eggplant slices and let sit 15 minutes, then pat dry for best results
- Don’t move eggplant on the grill too early—let it develop those char marks
- Warm tortillas briefly if they seem stiff or likely to crack
- Pat vegetables dry before assembly to prevent soggy wraps
- Use smoked paprika for authentic flavor—regular paprika won’t give the same depth
Storage Tips:
- Grill eggplant up to 3 days ahead and refrigerate
- Store wrap components separately until ready to assemble
- Don’t assemble wraps ahead—they get soggy quickly
- Leftover grilled eggplant is great in salads or grain bowls
Serving Suggestions:
- Light lunch: With a side of fresh fruit or veggie chips
- Dinner option: Pair with roasted sweet potato wedges
- Party food: Cut into pinwheels for appetizer portions
- Meal prep: Grill eggplant in batches for easy weekday assembly
Mix It Up (Recipe Variations):
- Greek Style: Replace BBQ sauce with tzatziki and add kalamata olives
- Spicy Version: Mix harissa or hot sauce into the BBQ sauce
- Heartier Option: Add cooked quinoa or white beans to the filling
- Herb-Forward: Include fresh basil, mint, or arugula
What Makes This Recipe Special:
This recipe transforms often-overlooked eggplant into a satisfying, meat-like centerpiece by using proper grilling techniques that enhance its natural smokiness. The fusion of Mediterranean vegetables with American BBQ flavors creates a unique wrap that satisfies both vegetarians and omnivores while showcasing how simple techniques can elevate humble ingredients.