Grilled Eggplant Wraps with Lemon Aioli, Feta, and

Name: Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

1
Preheat the oven to 350 degrees F and preheat a charcoal grill and let the coals burn down to a gray ash.
2
(Alternatively, preheat a broiler and lightly oil a broiling pan.)
3
Brush the eggplant slices with the 1/2 cup oil and season both sides with salt and pepper.
4
Grill or broil on a rack set 5 to 6 inches from the heat, turning once, until tender, about 5 minutes.
5
Transfer to a baking sheet to cool.
6
Brush the onions with the remaining 2 tablespoons oil and season with salt and pepper.
7
Grill or broil until brown and tender, about 5 minutes.
8
Wrap the tortillas in foil and heat in the oven for 5 minutes.
9
Whisk the mayonnaise with the garlic and lemon juice in a small bowl to make the aioli.
10
Spread 2 tablespoons of the aioli over each tortilla.
11
Cover the bottom 1/3 of each tortilla with 1/4 of the eggplant and 1/4 of the onions.
12
Sprinkle on a 12/4 of the cheese and top with mint leaves.
13
To make the wrap, fold in the two sides of the tortilla.
14
Roll away from you, tucking in the edges to form a tight cylinder.
15
Wrap the cylinder in foil and cut in 1/2 diagonally right through the foil.
16
The foil becomes the holder to be peeled away as the wrap is consumed.
17
Serve the wrap hot or at room temperature.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions