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Eggplant, also known as aubergine, belongs to the nightshade family and comes in various shapes, sizes, and colors. The most common variety is the large, glossy, deep purple eggplant, but you can also find smaller, round varieties, striped ones, and even white eggplants. Each type has its own unique flavor profile and texture, making them suitable for different culinary applications. The classic globe eggplant is perfect for grilling, as it has a firm texture that holds up well to heat, while the smaller Japanese and Chinese eggplants are sweeter and often require less cooking time.

Grilled Eggplant Pesto Wraps

Discover the delicious world of Grilled Eggplant Pesto Wraps, a nutritious and flavorful meal perfect for any occasion. This article explores the health benefits of eggplant and pesto, the best grilling techniques, and tips for assembling the wraps. Whether you're enjoying a leisurely lunch or packing for a picnic, these wraps offer endless customization options with fresh ingredients and vibrant flavors. Elevate your meals with this delightful fusion of taste and nutrition!
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Ingredients
  

2 medium-sized eggplants, sliced into 1/2-inch thick rounds

1/4 cup extra virgin olive oil

Sea salt and freshly cracked black pepper, to taste

4 large whole wheat tortillas or wraps

1 cup fresh basil pesto (store-bought or homemade)

1 cup fresh spinach leaves, rinsed and dried

1 cup roasted red peppers, sliced (jarred or homemade)

1 cup crumbled feta cheese or vegan feta for a plant-based alternative

1 tablespoon balsamic glaze (optional, for drizzling)

Fresh basil leaves, for garnish

Instructions
 

Prepare the Eggplant:

    - Preheat your grill or grill pan to a medium-high heat (approximately 375°F).

      - Generously brush the eggplant slices with extra virgin olive oil, ensuring both sides are coated. Season each slice with sea salt and freshly cracked black pepper.

        Grill the Eggplant:

          - Place the seasoned eggplant slices directly on the hot grill. Grill for 4-5 minutes on each side, until they develop enticing grill marks and become tender to the touch. Once grilled, remove the slices and set them aside on a plate.

            Assemble the Wraps:

              - On a clean, flat surface, lay out one tortilla. Spread a generous layer of basil pesto evenly across the entire surface of the tortilla.

                - Next, layer on a handful of fresh spinach leaves, followed by the grilled eggplant slices, roasted red pepper strips, and a sprinkle of crumbled feta cheese.

                  Wrap it Up:

                    - To form the wrap, carefully fold in the sides of the tortilla to secure the filling, then begin rolling tightly from the bottom edge upwards until fully enclosed.

                      - Repeat this folding and rolling process with the remaining tortillas.

                        Serve:

                          - Slice each wrap in half diagonally to showcase the colorful filling. Arrange the halves on a serving platter, drizzling with balsamic glaze if desired. Garnish each wrap with fresh basil leaves for an aromatic touch.

                            Enjoy:

                              - Serve immediately while the wraps are warm and fresh. Alternatively, you can wrap them in foil for an easy, delightful meal on-the-go.

                                Prep Time: 15 minutes

                                  Total Time: 30 minutes

                                    Servings: 4 servings