Grilled Eggplant & Feta Wrap with Mint Yogurt Drizzle
This wrap layers smoky grilled eggplant, tangy feta, crisp veggies, and a cooling mint yogurt drizzle all inside a warm flatbread or pita. It’s simple, healthy, and packed with flavor — perfect for lunch, dinner, or a portable Mediterranean-style meal.
Prep: 15 minutes
Cook: 15 minutes
Total: ~30 minutes
Ingredients
Grilled Eggplant
2 medium eggplants, sliced into ½-inch rounds
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
Salt & black pepper, to taste
Wrap Fillings
4 flatbreads, pitas, or lavash
1 cup baby spinach or arugula
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
½ cup cherry tomatoes, halved
½ cup crumbled feta cheese
Fresh parsley
Mint Yogurt Drizzle
½ cup Greek yogurt
2 tbsp fresh mint, finely chopped
1 tbsp lemon juice
1 tsp olive oil
1 small garlic clove, minced
Salt & pepper, to taste
Instructions
Prepare Eggplant
Preheat grill or grill pan over medium-high heat.
Brush eggplant slices with olive oil and season with smoked paprika, cumin, salt, and pepper.
Grill 3–4 minutes per side until tender and charred.
Make Mint Yogurt Drizzle
Whisk Greek yogurt, mint, lemon juice, olive oil, garlic, salt, and pepper until smooth.
Warm Flatbreads
Heat flatbreads briefly on the grill or in a dry skillet until soft and pliable.
Assemble Wraps
Layer spinach, cucumber, onion, tomatoes, and grilled eggplant on each flatbread.
Sprinkle with feta and parsley (if using).
Drizzle generously with mint yogurt sauce.
Roll up and serve warm.
Tips
Add roasted chickpeas or grilled chicken for extra protein.
For a lighter version, use whole-grain wraps or lettuce leaves.
A touch of pomegranate seeds adds sweetness and crunch.
Nutritional Information
Calories: ~360
Protein: 12g
Carbs: 42g
Fat: 16g
Fiber: 7g