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[nverland]

Grilled Eggplant Wraps
This recipe serves: 4

For the grilled eggplant:
4 teaspoons olive oil
1 clove garlic, finely chopped
1 1/2 teaspoons chopped, fresh basil
salt to taste
freshly ground black pepper
2 small eggplants

For the wraps:
1/2 cup cream cheese, low-fat whipped, or goat cheese
4 flour tortillas, sliced in half, lengthwise
2/3 cup spinach, or arugula washed and dried
4 slices of tomato

For the grilled eggplant:
1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together. Slice the eggplants lengthwise into 1/2" slices. Brush the slices on both sides with the olive oil mixture.

3. Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.

For the wraps:
4. Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.

5. Spread the tortillas out on a work surface in front of you. Spread the cheese mixture out on the tortillas, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Tightly roll the tortillas into a cylinder, ending with the seam side down.

6. Cut the wraps on the diagonal and serve.