Recipe courtesy of Sara Moulton

Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

2 medium eggplants, cut lengthwise into 1/4-inch-thick slices

1/2 cup plus 2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 medium red onions, cut into 1/4-inch-thick slices

4 (10-inch) flour tortillas

1/2 cup mayonnaise

1 small garlic clove, minced

1 tablespoon fresh lemon juice

3/4 cup chilled crumbled feta cheese

1/2 cup fresh mint leaves

Directions

  1. Preheat the oven to 350 degrees F and preheat a charcoal grill and let the coals burn down to a gray ash. (Alternatively, preheat a broiler and lightly oil a broiling pan.)
  2. Brush the eggplant slices with the 1/2 cup oil and season both sides with salt and pepper. Grill or broil on a rack set 5 to 6 inches from the heat, turning once, until tender, about 5 minutes. Transfer to a baking sheet to cool. Brush the onions with the remaining 2 tablespoons oil and season with salt and pepper. Grill or broil until brown and tender, about 5 minutes. Wrap the tortillas in foil and heat in the oven for 5 minutes.
  3. Whisk the mayonnaise with the garlic and lemon juice in a small bowl to make the aioli. Spread 2 tablespoons of the aioli over each tortilla. Cover the bottom 1/3 of each tortilla with 1/4 of the eggplant and 1/4 of the onions. Sprinkle on a 12/4 of the cheese and top with mint leaves. To make the wrap, fold in the two sides of the tortilla. Roll away from you, tucking in the edges to form a tight cylinder. Wrap the cylinder in foil and cut in 1/2 diagonally right through the foil. The foil becomes the holder to be peeled away as the wrap is consumed. Serve the wrap hot or at room temperature.

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