Asian Grilled Eggplant Wraps with Garlic Sauce

12 yellow or white corn taco shells
OR 8-inch flour tortillas
1 clove garlic, minced
2 tsp tamari or soy sauce
2 tsp rice vinegar
2 tsp dark sesame oil
1 large eggplant, (about 1 1/2 lbs.) cut in 1/4" horizontal slices (see note on salting eggplant)
Vegetable oil for brushing eggplant
1 cup plain low-fat yogurt or soy yogurt
1 tbsp sesame seeds

Preheat oven to 250 degrees.

If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds.

Meanwhile, in small bowl, whisk together garlic, tamari or soy sauce, vinegar and sesame oil. Set aside.

Preheat stove-top grill or griddle according to manufacturer's directions.

Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Brush tops with more oil, turn slices, and cook until eggplant is golden and flesh is tender, about 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three.

To assemble, in each taco shell or tortilla place 2 to 3 pieces eggplant. Garnish with dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients. Makes 12 wraps.

Note: Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture.

To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper towels. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting.