These tasty Grilled Eggplant Wraps with Spicy Tahini Slaw are perfect for weekend cookouts or picnics. They’re great for lunch, and they also make a terrific light dinner for hot summer days. These wraps travel well, so they’re perfect for meals on the go, too.
I have been pretty vocal about my love for Trader Joe’s prepared foods lately. I love their Tofu Spring Rolls, and I adore their Kale and Edamame Bistro Salad. I like them so much that I’ve recreated them at home.
Another one of my favorites is their Eggplant Wrap with Spicy Tahini Sauce. It consists of shredded cabbage and grilled eggplant wrapped in lavash bread. It comes with an addictive spicy tahini sauce. I find myself craving it often, and I’ll sometimes plan trips to Trader Joe’s around lunchtime so that I have an excuse to pick on up.
Trader Joe’s is about 20 minutes from here, which isn’t far, but there are about 20 different grocery stores between here and there, so it’s a little silly to drive there just for a wrap. It makes more sense to create it at home, doesn’t it? That’s just what I’ve done. In my version, I’ve mixed the spicy tahini right in with the cabbage to mimic coleslaw. If you’re as much of a fan of spicy tahini as I am, double it, and serve some extra on the side to dip your wrap in, too.
When I buy wraps from Trader Joe’s I often cook them in the toaster oven for about 10 minutes to crisp up the lavash bread, mainly because they’ve been in the refrigerator section for who knows how long, and the bread has gotten a little soggy. I don’t do that when I make my own wraps at home, because they’re gone way before the wrap can get soggy, but if you like your wrap to have a little crispness to it, feel free to cook it in the oven or toaster oven on 350° for about 5 minutes per side.
The first time I made these for Dennis, he said they tasted even better than the Trader Joe’s version, and he loves the Trader Joe’s version as much as I do. I hope you like them, too!
- 1 medium eggplant, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon tamari
- 1 tablespoon olive oil
- 1 teaspoon sea salt, divided
- 1 teaspoon garlic powder, divided
- ½ teaspoon black pepper
- ¼ teaspoon oregano
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- ½ teaspoon Dijon mustard
- ½ teaspoon red pepper flakes, or more to taste
- 4 cups shredded green cabbage, about half a medium head
- 2 large whole wheat wraps or lavash bread
- In a small bowl, whisk together the apple cider vinegar, tamari, olive oil, ½ teaspoon of sea salt, ½ teaspoon of garlic powder, black pepper, and oregano. Place the eggplant in a large dish, and pour the mixture over it. Let marinate for an hour or two.
- Heat a grill pan over medium-high heat, or heat your grill to medium-high. Place the eggplant slices on the grill, and cook for 3-5 minutes on each side, until the slices are tender and have nice grill marks. If your grill is really hot, you’ll only need 3 minutes per side, but if it’s a little cooler, it might take 5 minutes per side.
- In a small bowl, whisk together the tahini, lemon juice, water, mustard, red pepper flakes, and the rest of the salt and garlic powder.
- Place the shredded cabbage in a large bowl and pour the tahini over it. Mix it all together until the cabbage is totally coated in the tahini.
- Place half of the eggplant slices on each wrap, about an inch from the bottom edge and two inches from the sides. Top with half of the cabbage mixture on each. Starting at the bottom, carefully roll the wrap, tucking in the sides as you go.
- Serve while the eggplant is hot, or refrigerate and serve cold.