Grilled eggplants
Grilled Eggplant Wraps
Prep time

Cook time

Total time


Serves: 4

  • 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

  1. For the grilled eggplant:
  2. Preheat the grill.
  3. 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.
  4. Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
  5. For the wraps:
  6. Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
  7. 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.
  8. 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