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Grilled Eggplant and Red Pepper Wraps
with yogurt sauce / tomato cucumber salad

Active: 40 min Total: 40 min

Smoky grilled (or broiled) eggplants and red peppers are a tried-and-true late summer combination. Rolled into wraps and topped with a quick herb yogurt sauce and provolone cheese, the grilled vegetables are the star of this simple vegetarian dinner.

Tags

Ingredients

Servings:
4
Metric
Eggplant and Red Pepper Wraps:
  • Bell peppers, red - 3/4 lb
  • Eggplants - 3/4 lb
  • Lettuce, green leaf - 1/2 head, chopped
  • Flatbreads, pita, or naan - 4
  • Cheese, provolone - 8 slices
Herb Yogurt Sauce:
  • Parsley - 1 Tbsp, chopped
  • Yogurt, plain or Greek - 1/2 cup
  • Lemon juice - 1 tsp
  • Honey - 1/2 tsp
  • Mustard, Dijon - 1/2 tsp
  • Cumin - 1/2 tsp
Tomato and Cucumber Salad:
  • Parsley - 1 Tbsp, chopped
  • Shallots - 1/2 bulb, diced
  • Tomatoes, cherry or grape - 1 cup, halved
  • Cucumbers, medium - 2, diced
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Roast peppers and eggplants - Double if making Thursday’s meal. Heat grill or turn on your oven’s broiler. Core stem out of red peppers. Slice eggplants in half, lengthwise. Brush veggies lightly with some oil. Broil on a sheet pan or grill over direct heat until skins are blackened, ~6 minutes each side. Transfer eggplants to a cutting board. Place bell peppers in a mixing bowl and cover with a plate for ~5 minutes to steam off skins. Use a peeler to remove skin from eggplants. Once they are cool enough to touch, use fingers to peel skin off peppers. Roughly chop eggplants and peppers. (Check out this video for tips on roasting peppers.) (Can be done up to 5 days ahead)
  2. Parsley (for both sauce and salad) / Shallots - Prep as directed. Combine the portion of parsley for salad and sauce. (Can be done up to 5 days ahead)
  3. Make yogurt sauce - Combine parsley (the portion for the sauce) with yogurt, lemon juice, honey, mustard and cumin. (Can be done up to 5 days ahead)
  4. Lettuce / Tomatoes / Cucumbers - Prep as directed. (Can be done up to 2 days ahead)

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Make

  1. Make salad by combining tomatoes, cucumbers, shallots and parsley (portion for the salad). Toss with vinegar and olive oil and season with some salt and pepper.
  2. Warm flatbreads according to package directions.
  3. Assemble wraps by spreading half the yogurt sauce on wraps and then filling them with cheese, lettuce, eggplants and peppers (remember to save half the eggplants and peppers if doubled for Thursday). Top with extra sauce (or serve it on the side for dipping).
  4. Serve wraps with salad on the side and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (78)
Gluten-free (4)
Paleo (8)
Vegetarian (6)

35 reviews

I didn't have parsley and I added mint instead, which ended up being really tasty. I skipped the peeling stage because I was lazy and it still tasted good. Definitely a lighter meal but good flavor, especially with mint instead of parsley.

By: Chelsey
Posted: Jun 30, 2020
Diet: Vegetarian
0 Helpful

Not very filling

By: Anthony
Posted: Sep 15, 2016
Diet: Original
0 Helpful

This was a snooze fest.

By: Alice
Posted: Aug 31, 2016
Diet: Original
0 Helpful

Not a fan of eggplant so I subbed in zucchini and yellow squash. I also added pancetta.

By: Amy
Posted: Aug 30, 2016
Diet: Original
0 Helpful

I substituted chicken thighs for eggplant. Cooked the chicken on the stove top with olive oil and an apple butter rub seasoning. Kept everything else in this recipe the same and it was very good!

By: Lorra
Posted: Aug 30, 2016
Diet: Original
0 Helpful

Didn't love the yogurt sauce but really liked the roasted veggies

By: Cori
Posted: Aug 30, 2016
Diet: Original
0 Helpful