Grilled Eggplant Wraps With Lemon Aioli, Feta, And Mint
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F and preheat a charcoal grill and let the coals burn down to a gray ash
2
(Alternatively, preheat a broiler and lightly oil a broiling pan
3
) Brush the eggplant slices with the 1/2 cup oil and season both sides with salt and pepper
4
Grill or broil on a rack set 5 to 6 inches from the heat, turning once, until tender, about 5 minutes
5
Transfer to a baking sheet to cool
6
Brush the onions with the remaining 2 tablespoons oil and season with salt and pepper
7
Grill or broil until brown and tender, about 5 minutes
8
Wrap the tortillas in foil and heat in the oven for 5 minutes
9
Whisk the mayonnaise with the garlic and lemon juice in a small bowl to make the aioli
10
Spread 2 tablespoons of the aioli over each tortilla
11
Cover the bottom 1/3 of each tortilla with 1/4 of the eggplant and 1/4 of the onions
12
Sprinkle on a 12/4 of the cheese and top with mint leaves
13
To make the wrap, fold in the two sides of the tortilla
14
Roll away from you, tucking in the edges to form a tight cylinder
15
Wrap the cylinder in foil and cut in 1/2 diagonally right through the foil
16
The foil becomes the holder to be peeled away as the wrap is consumed
17
Serve the wrap hot or at room temperature