Grilled Eggplant and Chopped Greek Salad Wraps
"Recipe source: The Mediterranean Table cookbook. Prep time includes 30 minutes resting time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (733.7 g)
- Calories 375
- Total Fat - 16 g
- Saturated Fat - 4.9 g
- Cholesterol - 16.7 mg
- Sodium - 922.5 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 10.6 g
- Sugars - 21.2 g
- Protein - 16.7 g
- Calcium - 381.5 mg
- Iron - 3 mg
- Vitamin C - 81.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a bowl combine the first seven ingredients (-garlic) plus 2 teaspoons olive oil and 1/2 teaspoon salt; toss and let stand at room temperature for 20 minutes. Add cucumber; toss and let stand another 10 minutes.
Step 2
While the salad is resting grill the eggplant. Heat a grill or grill pan to high heat. Brush 2 tablespoons olive oil onto both sides of the eggplant slices and then grill for 8-10 minutes per side or until grill marks appear and eggplant is tender and cooked through. Transfer to a plate and season with 1/2 teaspoon salt and the pepper.
Step 3
In a dry skillet heat the wraps until warm and soft (1 minute per side). Place 2-3 eggplant slices down center of each wrap. Spoon some of the salad mixture on top of the eggplant, draining off excess liquid. Fold up sides up wrap and roll up like a burrito.
Tips
No special items needed.
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