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