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.
Ingredients
- 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
Instructions
- 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.