Has everyone had a great summer full of grilling? I grill out every Sunday night. This week, I made a grilled eggplant and herb wrap that is loaded with fresh flavor!
Are you a fan of eggplant? It can be bitter, and salting the eggplant helps to remove those bitter flavors. Also, the fresher the eggplant, the less bitter.
Some people are sensitive to eggplants bitterness, and others not. Therefore, this may be a step you can skip if you don’t notice the bitter flavor of eggplant.
There is a lot of chopping prep work for this recipe. It can be done, however, while you salt the eggplant.
Here is the basic execution: Slice and salt the eggplant, chop herbs, onions, and garlic, zest and juice lemon, toss the herb salad, grill the eggplant, and assemble the wraps.
The brightness of the herb salad is a flavor that you will not forget! It goes perfectly with the smokey grilled eggplant and some creamy hummus. The wrap is just a delivery vehicle. You could easily serve this over crostinni or pasta as well!
Tips and Tricks for the Grilled Eggplant and Herb Wrap recipe:
- Make sure to finely chop the herbs. Any large stems will be noticible in the final product. Using a food processer might help if you can avoid turning the herbs to pesto!
- Use high heat on the grill so that you get some smokey char on the eggplant without allowing it to get mushy and overcooked.
- Mix and match the herbs, so that you have a combination that you enjoy. I love cilantro and used a little more of it than the other herbs. Switch it up and make it how you like!
- 1 large eggplant
- Sea salt
- 2 TBS olive oil, divided
- 1½ cups each: cilantro and parsley, chopped
- 4 green onions, sliced
- ¼ cup red onion, diced
- 3 garlic cloves, minced
- 1 tsp fresh lemon zest
- ½ tsp each: ground cumin and turmeric
- ¼ tsp each: salt and pepper
- 1½ TBS fresh lemon juice
- 1 cup hummus
- 4 whole wheat tortillas or wraps
- Slice the eggplant and sprinkle with sea salt. Let this sit for 30 minutes. Wipe off the salt moisutre, and brush with about ½ TBS olive oil. Cook over a hot charcole grill until charred and softened. (time will depend on the heat of the grill) Dice cooked eggplant into bite sized pieces.
- Meanwhile, in a large bowl, combine cilantro, parsley, green onions, red onion, garlic cloves, lemon zest, cumin, turmeric, salt, and pepper. Whisk together remaining olive oil with lemon juice. Pour over the herbs and toss to coat.
- Spread about ¼ cup of hummus over each tortilla. Top with diced eggplant and the herb mixture. Roll up and serve.
Recipe adapted from Eating Well.
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