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.