Asian Grilled Eggplant Wraps with Garlic Sauce

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Makes 12 wraps                      30 minutes or fewer

  • 12Servings


  • 12 8-inch flour tortillas
  • 1/2 tsp. salt
  • 1 clove garlic, minced
  • 2 tsp. tamari or soy sauce
  • 2 tsp. rice vinegar
  • 2 tsp. dark sesame oil
  • 2 small eggplants (about 1 1/2 lb.), cut into 1/4-inch sliced
  • 1 cup plain soy yogurt
  • 1 Tbs. sesame seeds


Heat oven to 250F. Wrap tortillas in foil and bake about 10 minutes, or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on high for 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. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three.

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

Nutrition Information

  • Calories: 89
  • Carbohydrate Content: 11 g
  • Fat Content: 4 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 1724 mg