Grilled Eggplant Wraps

This recipe serves:  1 2 4

1 teaspoon olive oil
1/4 clove garlic, finely chopped
1/2 teaspoon chopped, fresh basil
salt to taste
freshly ground black pepper
1/2 small eggplant
2 tablespoon cream cheese, low-fat whipped, or goat cheese
1 large whole wheat flour tortilla
1/4 cup spinach, or arugula washed and dried
1 slice of tomato
For the grilled eggplant:
1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1/2 of the basil together. Slice the eggplants lengthwise into 1/2" slices. Brush the slices on both sides with the olive oil mixture.

3. Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.

For the wrap:
4. Mix the cheese, the remaining basil, salt and pepper together. Set aside.

5. Spread the tortilla out on a work surface in front of you. Spread the cheese mixture out on the tortilla, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Tightly roll the tortilla into a cylinder, ending with the seam side down.

6. Cut the wrap on the diagonal and serve.

Serving Size: 1 wrap

SEE ALL THE FACTS

• Print this recipe
• Email to a friend