Recipe: Grilled Greek Wraps (Grilled Eggplant with Greek Salad with Feta)

GRILLED GREEK WRAPS

The vegetable-feta mixture here absorbs loads of tangy flavor from the herbed balsamic vinegar marinade-be sure to prepare it first and let it stand while you grill the eggplant. Since you have the barbecue going anyway, grill some green bell peppers to add to the sandwiches.

FOR THE SALAD:
3/4 cup crumbled feta cheese (scant 4 oz.)
15 cherry and/or yellow pear tomatoes, halved
10 kalamata or other good-quality black olives, chopped
1 medium cucumber, peeled, halved lengthwise, seeded and diced
1 medium red onion, halved and thinly sliced
2 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh parsley or 2 tsp. chopped fresh oregano
1 medium clove garlic, minced
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
FOR THE EGGPLANT:
1 large eggplant, cut into 1/2-inch-thick slices
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
FOR THE WRAPS:
4 (9- to 10-inch) flour tortillas

TO MAKE THE SALAD:
In medium bowl, combine cheese, tomatoes, olives, cucumber, onion, vinegar, parsley, garlic, oil, salt and pepper. Mix well. Let stand 20 minutes, stirring occasionally. Stir in cucumber, salt and pepper and let stand 10 minutes.

TO PREPARE THE EGGPLANT:
Meanwhile, prepare a charcoal fire or preheat gas grill on high. Brush both sides of eggplant slices with oil and grill, turning once, 15 to 20 minutes. (Alternatively, bake eggplant at 400F until tender, about 25 minutes.) Transfer to a plate; season with salt and pepper.

TO PREPARE THE WRAPS:
In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side.

Arrange 2 or 3 eggplant slices down center of each tortilla, overlapping slightly. With slotted spoon (to avoid getting too much liquid), spoon salad over eggplant, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

Source: Vegetarian Times, June 2000