Grilled Greek Wraps
¾ cup crumbled feta cheese (or fresh mozzarella)
(4 oz of either)
15 cherry and/or yellow pear tomatoes, halved
10 kalamata or other good quality black olives, chopped
1 medium red onion, halved and thinly sliced
2 Tbsp. balsamic vinegar
1 Tbsp chopped fresh parsley or 2 tbsp chopped fresh oregano
1 medium clove garlic, minced
2 tsp olive oil
1 medium cucumber, peeled, halved lengthwise, seeded and diced
1 large eggplant, cut into ½ inch thick slices
2 tbsp. olive oil
¼ tsp salt
¼ tsp freshly ground pepper
4 (9-10 inch) flour tortillas
1. Make salad: In medium bowl, combine cheese, tomatoes, olives, onions, vinegar, parsley, garlic and oil. Mix well. Let stand 20 minutes, stirring occasionally. Stir in cucumber, salt and pepper and let stand 10 minutes.
2. Meanwhile, prepare a charcoal fire or preheat gas grill on high. Brush both sides of eggplant slices with oil and grill, turning once, 15 to 20 minutes. (Alternatively, bake eggplant at 400 degrees F until tender, about 25 minutes). Transfer to a plate, season with salt and pepper.
3. Spray a large skillet with cooking spray, then warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Arrange 2 or 3 eggplant slices down center of each tortilla, overlapping slightly. With slotted spoon (to avoid getting too much liquid)spoon salad over eggplant, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.
Tips: I baked the eggplant (due to tropical storm- couldn’t grill!) and it came out great.
Adapted from Vegetarian Times magazine