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Grilled Eggplant and Chopped Greek Salad Wraps

Here's how you make Grilled Eggplant and Chopped Greek Salad Wraps
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  • Servings: 4
  • Prep: 30m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 15 cherry tomatoes, halved
  • 10 kalamata olives, pitted and chopped
  • 1 red onion, halved and sliced
  • 3/4 cup feta cheese, crumbled (4 ounces)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon parsley, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil plus 2 teaspoons, divided
  • 3/4 teaspoon sea salt, divided
  • 1 cucumber, peeled, halved lengthwise, seeded and diced
  • 1 eggplant, sliced into 1/2 thick slices
  • 1/2 teaspoon pepper
  • 4 whole wheat sandwich wraps or 4 whole wheat tortillas
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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