Grilled Eggplant Wraps with Spicy Tahini Slaw are a tasty addition to weekend cookouts or picnics. They’re great for lunch, and they also make a terrific light dinner for hot summer days. Serve them hot or cold. They travel well, so they’re perfect for meals on the go, too. This recipe is vegan with a gluten-free option.
My grilled eggplant wrap recipe is a Trader Joe’s copycat. Since I originally wrote this post in 2017, Trader Joe’s has discontinued my beloved sandwich.
Trader Joe’s Eggplant Wrap
If you’ve been reading my blog for a while, you’ll noticed that 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. They’re so good that I’ve been recreating 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. Spicy tahini sauce comes with it. 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.
Homemade Grilled Eggplant Wraps with Spicy Tahini Sauce
Trader Joe’s is about 20 minutes from here, which isn’t far. 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. 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!
How to Make Grilled Eggplant Wraps
This wraps are really easy to make!
- First you mix all of the marinade ingredients together and then pour it over the eggplant slices. Let your eggplant marinate for an hour or two.
- Then you heat your grill to medium-high. Place the eggplant slices on the grill and cook for 3 to 5 minutes per side. If you don’t have an outdoor grill, you can use a grill pan on your stovetop.
- Then you mix together the spicy tahini dressing ingredients and pour it over the shredded cabbage. Use tongs or a large fork to mix everything together well.
- To assemble your wraps, place half of the eggplant on each flatbread and top with half of the cabbage mixture. Carefully roll up each wrap, tucking in the sides as you go.
To make your sandwiches gluten-free, serve them on gluten-free tortillas or flatbreads.
These wraps are great served hot or cold. If you want to make them ahead of time and heat them up, you can pop them into the toaster oven or air fryer for a few minutes.
Customize Your Wraps
It’s easy to customize your wraps to your liking.
- You can add a sliced grilled peppers to your wraps along with the eggplant.
- Add shredded carrot to your shredded cabbage (or pickup a package of coleslaw mix, to save a little time).
- If you want a heartier sandwich, you can serve your eggplant and spicy slaw thick bread or a bun.
- You can add more or less red pepper to your tahini depending on how spicy you like things.
Grilled Eggplant Wraps with Spicy Tahini Slaw
Grilled Eggplant Wraps with Spicy Tahini Slaw are a tasty addition to weekend cookouts or picnics. They’re great for lunch, and they also make a terrific light dinner for hot summer days. Serve them hot or cold. They travel well, so they’re perfect for meals on the go, 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 10-inch whole wheat or gluten-free flatbreads or tortillas
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. Allow the eggplant to 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.
More wraps you might enjoy include:
More grilled recipes you might enjoy include:
- Grilled Pesto Tart
- Lemon-Rosemary Grilled Tofu Sandwich
- Grilled Ratatouille Sandwich
- Grilled Temeph Salad with Peaches and Pistachios