dish
Grilled Eggplant Wraps

4
Serves
353
Calories
17
Nutrients
15
Vitamins

Ingredients

4 teaspoons olive oil
1 clove garlic , finely chopped
1 1/2 teaspoons chopped, fresh basil
2 small eggplants
1/2 cup cream cheese, low-fat whipped , or goat cheese
2/3 cup spinach , or arugula washed and dried
4 slices of tomato

Cooking Instructions

For the grilled eggplant:
1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon 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 wraps:
4. Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.

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

6. Cut the wraps on the diagonal and serve.

Serving Size: 1 wrap

Nutrition Information

Number of Servings: 4
Calories
353
Protein
10 g
Total Carbohydrate
57 g
Dietary Fiber
9 g
Soluble Fiber
3 g
Insoluble Fiber
5 g
Sugar
10 g
Total Fat
10 g
Saturated Fat
2 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
1 g
Cholesterol
1 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
11 %
Percent Calories from Carbohydrate
63 %
Percent Calories from Fat
26 %
Vitamin A
875 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
4 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
12 mg
Vitamin D
0 IU
Folate
145 mcg
Vitamin E
2 IU
Vitamin K
21 mcg
Pantothenic Acid
1 mg
Calcium
135 mg
Iron
3 mg
Phosphorus
182 mg
Potassium
730 mg
Sodium
552 mg
Zinc
1 mg