Eggplant Feta Wrap with Garlic-Parsley Yogurt
Got a soft spot for Mediterranean-inspired cuisine? My eggplant feta wrap recipe with garlic-parsley yogurt melds some classic sun-kissed Mediterranean flavors together in a warm, soft tortilla that you can enjoy at any time of the day.
Eggplant Feta Wrap Recipe
This mouthwatering union of roasted eggplant, tangy feta cheese, crisp iceberg lettuce, fresh cucumber, juice tomatoes, and creamy garlic-parsley yogurt makes for a wrap that is simply loaded with goodness.
It’s earthy, sweet, rustic, and will put a smile on your face any time of day, whether you’re eating it as a quick lunch to fuel a busy afternoon, or for a hearty dish at dinner if you got home from work late.
Recipe Ingredients
To make 4 wraps, you’ll need the following:
- Tortillas – 4 tortillas
- Eggplants/Aubergines – 2 eggplants
- Feta – 1/2 cup feta when crumbled (80 grams/2.8oz)
- Tomatoes – 1 large tomato
- Cucumber – 1 small cucumber or 1/3 English cucumber
- Lettuce – 1/4 iceberg lettuce
- Yogurt – 1/2 cup plain or Greek yogurt
- Lemon Juice – 2 tbsp fresh lemon juice
- Dried Oregano – 1/2 tsp dried oregano
- Parsley – a bunch of fresh parsley
- Garlic – 1-2 garlic cloves
- Olive Oil – 2 tbsp olive oil
- Salt – 1 tbsp (for sweating the eggplants) and 1/2 tsp for the yogurt dip
- Pepper – 1/2 tsp black pepper
Step 1 – Slice the eggplants vertically into 1/2 inch (~1 cm) slices.
Step 2 – (Optional/Recommended step) Sprinkle the 1 tbsp of salt over the slices and set aside for 15-20 minutes to “sweat.” The salt draws out the moisture and helps remove the bitter taste (if any). After 20 minutes, we’re gonna pat dry the eggplant slices.
Step 3 – In a small bowl, mix the yogurt, lemon juice, dried oregano, minced parsley, minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper.
Step 4 – Prep the cucumber, tomatoes, and lettuce. Cut the cucumber into thin, long strands. Slice the tomatoes. Wash and dry the lettuce and slice it thinly.
Step 5 – In a pan, over medium-high heat, add 1 and 1/2 tbsp of olive oil and fry the eggplant slices (about 5 minutes per side). Turn the heat down to medium if the slices are browning too quickly.
Step 6 – Assemble the wraps. First, add the feta cheese, then the fried eggplant slices, then the tomato slices, cucumber strands, lettuce, and finally, the yogurt sauce.
Step 7 – In a pan, over medium-high heat, add 1/2 tbsp of olive oil, and grill the wraps for about 2 minutes on each side.
Just look at that cross-section! Those gorgeous, green, earthy colors are not only loaded with goodness, but taste so delicious as well.
Many people believe you need a base protein or a considerable amount of cheese to add the substance to a wrap, but you will be amazed at how well roasted eggplant steps up to the plate to be the star of the show.
Its rich, earthy flavor and soft, creamy texture is balanced so well by the tangy, crumbly feta, along with the other ingredients. Packed inside a delightfully soft and warm wrap, there is simply so much to savor and enjoy with every mouthful.
Recipe Card
Eggplant Feta Wrap with Garlic-Parsley Yogurt
Ingredients
- 4 tortillas
- 2 eggplants/aubergines
- 1/2 cup feta when crumbled (80 grams/2.8oz)
- 1 large tomato
- 1 small cucumber or 1/3 English cucumber
- 1/4 iceberg lettuce
- 1/2 cup plain or Green yogurt
- 2 tbsp lemon juice
- 1/2 tsp dried oregano
- a bunch of fresh parsley
- 1-2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp salt (for sweating the eggplants) and 1/2 tsp salt for the yogurt dip
- 1/2 tsp black pepper
Instructions
- Slice the eggplants vertically into 1/2 inch (~1 cm) slices
- (Optional/Recommended Step): Sprinkle the 1 tbsp of salt over the slices and set aside for 15-20 minutes to “sweat.” The salt draws out the moisture and helps remove the bitter taste (if any). After 20 minutes, we’re gonna pat dry the eggplant slices.
- In a small bowl, mix the yogurt, lemon juice, dried oregano, minced parsley, minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper.
- Prep the cucumber, tomatoes, and lettuce. Cut the cucumber into thin, long strands. Slice the tomatoes. Wash and dry the lettuce and slice it thinly.
- In a pan, over medium-high heat, add 1 and 1/2 tbsp of olive oil and fry the eggplant slices (about 5 minutes per side). Turn the heat down to medium if the slices are browning too quickly.
- Assemble the wraps. First, add the feta cheese, then the fried eggplant slices, then the tomato slices, cucumber strands, lettuce, and finally, the yogurt sauce.
- In a pan, over medium-high heat, add 1/2 tbsp of olive oil, and grill the wraps for about 2 minutes on each side.
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