Grilled eggplant wraps with fresh yogurt sauce

Grilled eggplant wraps with fresh yogurt sauce

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Emre Kesici

Emre Kesici

Food Editor at Kitchen Stories

"Eggplants really should be incorporated into more and more recipes, is exactly what you’ll say after trying these wraps! Pick the season’s juiciest eggplants from the farmer’s market, or your good old trusted market, and put them on a grill with the fragrant marinade you will make in this recipe. You’ll also enjoy this summery fresh, garlicky, thyme-filled marinade twice because we’ll be pressing the tortilla wraps into the warm pan to soak up every last drop. If you’d like to skip the grill, throw eggplants in a grill pan or into the oven and just focus on the other fillings, again, very quickly, and wrap them up once they’re done. The guarantee for a texture and flavor rich wrap is there in any case. Keep it simple as I did here, or add even more fillings in. You can take it to the middle east by adding some hummus, you can swap yogurt with crumbled feta, or would you like to try and throw some summer fruits like nectarine in there? Let me know how it works out!"
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
1
eggplants
2
tortillas
1 cloves
garlic
4 tbsp
olive oil
½
lemon
1 sprigs
thyme
100 g
tomatoes
½
mini cucumber
½
red onion
5 g
mint
1 tsp
dried rosemary
125 g
full-fat Greek yogurt
2½ g
parsley
salt
pepper

Utensils

cutting board, knife, fine grater, 2 bowls, tongs, grill pan, grill (optional)

Nutrition per serving

Cal550
Fat41 g
Protein12 g
Carb39 g
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  • Step 1/3

    Cut eggplant into 1 cm./0.3 in. thick medallions. Finely grate garlic into a bowl. Add olive oil, lemon juice, thyme, salt, and pepper to the same bowl and whisk well. Toss eggplant slices in the bowl until evenly coated with the marinade. Grill on a grill pan or grill for approx. 10 min.
    • 1 eggplants
    • 1 cloves garlic
    • 2 tbsp olive oil
    • ¼ lemon
    • 1 sprigs thyme
    • salt
    • pepper
    • cutting board
    • knife
    • fine grater
    • bowl
    • tongs
    • grill pan
    • grill (optional)

    Cut eggplant into 1 cm./0.3 in. thick medallions. Finely grate garlic into a bowl. Add olive oil, lemon juice, thyme, salt, and pepper to the same bowl and whisk well. Toss eggplant slices in the bowl until evenly coated with the marinade. Grill on a grill pan or grill for approx. 10 min.

  • Step 2/3

    Slice tomato, cucumber, and red onion to rings. Toss together in the same bowl with olive oil and rest of the lemon juice and set aside. Roughly chop mint, then in another bowl, mix mint, rosemary, and yogurt. Press tortillas on the grill pan to soak up the juice and warm up.
    • 100 g tomatoes
    • ½ mini cucumber
    • ½ red onion
    • 2 tbsp olive oil
    • ¼ lemon
    • 5 g mint
    • 1 tsp dried rosemary
    • 125 g full-fat Greek yogurt
    • 2 tortillas
    • bowl

    Slice tomato, cucumber, and red onion to rings. Toss together in the same bowl with olive oil and rest of the lemon juice and set aside. Roughly chop mint, then in another bowl, mix mint, rosemary, and yogurt. Press tortillas on the grill pan to soak up the juice and warm up.

  • Step 3/3

    Spread yogurt sauce on the tortillas, then place eggplant slices and vegetable mix on top. Chop parsley for garnish, squeeze more lemon on top if you like, and wrap tortillas. Serve immediately.
    • 2½ g parsley

    Spread yogurt sauce on the tortillas, then place eggplant slices and vegetable mix on top. Chop parsley for garnish, squeeze more lemon on top if you like, and wrap tortillas. Serve immediately.

  • Enjoy your meal!

    Grilled eggplant wraps with fresh yogurt sauce

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