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.

GRILLED EGGPLANT



Grilled Eggplant image

Heard this grilled eggplant recipe on a health radio show years ago--very simple, and great the next day on sandwiches. Use good quality soy sauce. Serve hot, room temperature, or cold.

Provided by Frank040

Categories     Side Dish     Vegetables     Eggplant

Time 15m

Yield 2

Number Of Ingredients 4

1 large eggplant, peeled and cut into 1/2-inch slices
¼ cup soy sauce
¼ cup balsamic vinegar
¼ cup olive oil

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
  • Cook each eggplant slice until deep brown, about 5 minutes per side.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 26.5 g, Fat 27.7 g, Fiber 11.7 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 1818.9 mg, Sugar 12.9 g

GRILLED VEGGIE WRAPS



Grilled Veggie Wraps image

I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! -Britani Sepanski of Indianapolis, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

2 tablespoons balsamic vinegar
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons olive oil
1-1/2 teaspoons molasses
3/4 teaspoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch slices
4 ounces whole fresh mushrooms, cut into 1/2-inch pieces
4 ounces fresh sugar snap peas
1/2 cup crumbled feta cheese
3 tablespoons reduced-fat cream cheese
2 tablespoons grated Parmesan cheese
1 tablespoon reduced-fat mayonnaise
4 flour tortillas (8 inches)
4 romaine leaves

Steps:

  • In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.

Nutrition Facts : Calories 332 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 632mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

GRILLED EGGPLANT



Grilled Eggplant image

Eggplant takes beautifully to grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

3 pounds eggplant, cut into 1/2-inch slices
3 tablespoons coarse salt, plus more for serving
1/3 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
  • Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.

GRILLED EGGPLANT WRAPS



Grilled Eggplant Wraps image

This was the featured recipe in an email today from the www.lifescript.com website. My daughter loves eggplant!

Provided by senseicheryl

Categories     Lunch/Snacks

Time 20m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 10

4 teaspoons olive oil
1 garlic clove, finely chopped
1 1/2 teaspoons fresh basil, chopped
salt
fresh ground black pepper, to taste
2 small eggplants
1/2 cup low-fat cream cheese, whipped or 1/2 cup goat cheese
4 flour tortillas, sliced in half, lengthwise
2/3 cup spinach or 2/3 cup arugula
4 slices tomatoes

Steps:

  • For the grilled eggplant: Preheat the grill.
  • Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together.
  • Slice the eggplants lengthwise into 1/2" slices. Brush the slices on both sides with the olive oil mixture.
  • Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
  • For the wraps: Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
  • Spread the tortillas out on a work surface in front of you. Spread the cheese mixture out on the tortillas, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Tightly roll the tortillas into a cylinder, ending with the seam side down.
  • Cut the wraps on the diagonal and serve.

Nutrition Facts : Calories 278.8, Fat 14.1, SaturatedFat 5.5, Cholesterol 21.6, Sodium 314.6, Carbohydrate 33.1, Fiber 10.6, Sugar 7.6, Protein 8.4

EGGPLANT WRAPS



Eggplant Wraps image

Provided by Mary McCartney

Categories     Bake     Fry     Vegetarian     Dinner     Lunch     Cheddar     Pine Nut     Eggplant     Spinach

Yield Serves 4 (4 wraps per person)

Number Of Ingredients 9

2 medium/large eggplants
2 tablespoons sunflower oil or light olive oil
1 tablespoon dried mixed herbs
14 ounces spinach
16 sundried tomato pieces, marinated in olive oil
3 tablespoons pine nuts, lightly toasted in a hot frying pan (no oil needed)
5 ounces sharp Cheddar, cut into 16 slices
pinch sea salt
black pepper, to taste

Steps:

  • Preheat the oven to 350°F. You will need a large non-stick baking sheet.
  • Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about 1/2 inch thick.
  • Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of eggplant with the herby oil on both sides. Heat a large frying pan over medium heat and lay as many pieces of the eggplant in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside.
  • Wash the spinach well in cold running water, then toss it in a hot medium saucepan (using just the water that is clinging to the leaves) until wilted, and drain off the excess liquid.
  • Now, assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet.
  • Repeat this until all 16 wraps are assembled and placed side by side on the baking sheet. Sprinkle with a pinch of sea salt and a grind of fresh black pepper.
  • Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately.

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