Grilled Eggplant Wraps
Prep time
Cook time
Total time
Serves: 4
Ingredients
- For the grilled eggplant:
- 4 teaspoons extra virgin olive oil
- 1 clove garlic, finely chopped
- 1½ teaspoons chopped, fresh basil
- sea salt to taste
- freshly ground black pepper
- 2 small eggplants
- For the wraps:
- ½ cup cream cheese, low-fat whipped, or goat cheese
- 4 whole wheat flour tortillas, sliced in half, lengthwise
- ⅔ cup spinach, or arugula washed and dried
- 4 slices of tomato
Instructions
- For the grilled eggplant:
- Preheat the grill.
- Mix the olive oil, garlic, salt, pepper and ½ teaspoon of the basil together. Slice the eggplants lengthwise into ½” 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 Information
Calories: 353 Fat: 10 g Carbohydrates: 57 g Sugar: 10 g Fiber: 9 g Protein: 10 g