This Eggplant and Roasted Red Pepper Wrap is satisfying and delicious! It's made with a medley of fresh Italian flavors including grilled eggplant, pesto, roasted red peppers, fresh mozzarella, and a drizzle of balsamic glaze.
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Here's the thing about gardening - you don't always get a nice succession of vegetables growing throughout the season. Sometimes they come all at once and you're left with a kitchen countertop that looks more like a farm stand. Last month, our counter was filled with zucchini, tomatoes, and cucumbers. This month, we have an abundance of peppers and eggplant. Two types of eggplant to be exact!
This year, we planted both Italian and Japanese eggplant varieties. My husband likes the smaller, more individually sized Japanese eggplants. I love a good, standard Italian eggplant! But it's been too hot for cozy dishes like eggplant parmesan (although I did sneak in an eggplant rigatoni dinner a couple weeks ago). Along with sharing our backyard crop with friends and family, I've been trying to come up with different, lighter ways to incorporate eggplant into meals.
So with another heatwave to deal with, I've been relying a lot on sandwiches. They're filling, but light enough to help us cope with this hot weather. Plus, I'm able to use up some of our garden eggplant. Instead of roasting the eggplant, I grilled it to add a smokiness to the sweet and savory flavor of the eggplant. Then, I added it to a wrap with some other tasty Italian flavors.
Eggplant and Roasted Red Pepper Wrap
Once the eggplant is grilled, this wrap easily comes together. I spread each wrap with pesto (if you have an abundance of basil growing, you can make your own!). Then, I layered on some lettuce, roasted red peppers, the grilled eggplant, and fresh mozzarella. Finish it up with a touch of salt and pepper and a drizzle of balsamic.
To start this wrap, we need to go grab an eggplant out of the garden. A medium Japanese or small Italian eggplant will work for this recipe. I left the skin on and just cut the eggplant into thin rounds.
Then, I brushed each side of the eggplant with olive oil and seasoned with salt and pepper. The eggplant was grilled for about 15-20 minutes, or until it started to char and was tender.
Then, I spread a generous layer of pesto onto each wrap. From there, I started layering on the other ingredients starting with some lettuce (also picked from the garden), roasted red peppers, and fresh mozzarella. I finished it off with a sprinkle of salt and pepper and a drizzle of balsamic glaze.
Now, we can wrap up the wraps. Tuck in the sides and roll them up. Then, slice each wrap in half and serve.
Eggplant and Roasted Red Pepper Wrap
Equipment
- 1 Gas grill
Ingredients
- 1 medium Japanese or small Italian eggplant sliced into thin rounds
- 1-2 tbsps. olive oil
- Salt and pepper to taste
- 2 large whole wheat or flour tortillas
- 1/2 cup pesto homemade or store-bought
- 1 cup fresh mozzarella sliced
- 1 cup sliced roasted red peppers
- 1-2 cups lettuce
- Balsamic glaze for drizzling
Instructions
- Brush each side of the eggplant slices lightly with olive oil. Season with salt and pepper.
- Heat a gas grill, 350-400º, and grill eggplant 15-20 minutes, flipping halfway, until slightly charred and tender.
- Spread a layer of pesto onto each wrap.
- Layer the lettuce, roasted red peppers, grilled eggplant, and fresh mozzarella on top.
- Season with salt and pepper and drizzle with balsamic glaze.
- Roll up the tortillas, tucking in the sides, and cut in half. Serve immediately.
These wraps are so easy and so good as a light lunch or even dinner on a hot summer day. They're completely satisfying and fresh! Serve the wraps with a nice green side salad or pasta salad for a complete meal.
Did you make this Eggplant and Roasted Red Pepper Wrap recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
