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.
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.
Serve while the eggplant is hot, or refrigerate and serve cold.