Grilled Eggplant & Hummus Wraps Recipe is smoky, creamy, and veggie-packed—a flavorful Mediterranean wrap perfect for light, healthy meals.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of pantry staples and market-fresh produce, you’ll be amazed at how each ingredient brings something special to these wraps. Simplicity is the secret here—nothing complicated, just vibrant textures and bright flavors working together in harmony.
- Eggplant: The star of the show, eggplant slices grill up smoky and tender, adding rich depth to the wraps.
- Olive oil: Brushing the eggplant with olive oil helps it caramelize and stay juicy while grilling.
- Cumin: Adds a beautiful earthiness and subtle warmth that elevates the eggplant’s natural flavor.
- Salt and pepper: Don’t skip these! They bring out the savory notes and balance the creamy hummus.
- Wraps or flatbreads: Choose your favorite—soft flatbreads or large tortillas both work perfectly to hug all the fillings.
- Hummus: Creamy, garlicky, and loaded with flavor, hummus serves as the luscious base that ties everything together.
- Lettuce or baby spinach: Adds crunch, color, and a refreshing bite to each wrap.
- Cucumber: Thinly sliced cucumber brings a cooling contrast and pleasant crispness.
- Red onion: Just a few slices add brightness and a touch of zing without overpowering the other flavors.
- Feta cheese (optional): Crumbled feta delivers a salty, tangy finish—leave it out if you want to keep things vegan.
How to Make Grilled Eggplant & Hummus Wraps
Step 1: Prep the Eggplant
Start by slicing the eggplant into thick, even rounds—aim for about ½ inch thickness for the perfect balance between tenderness and structure. Arrange the slices on a platter, then brush generously with olive oil on both sides. Sprinkle each round with cumin, plus a good pinch of salt and pepper. The oil and spices not only add flavor but also help the eggplant caramelize beautifully on the grill.
Step 2: Grill the Eggplant
Fire up a grill pan or an outdoor grill to medium-high heat. Lay the eggplant slices out in a single layer and let them cook, undisturbed, for 3–4 minutes per side. You’re aiming for gorgeous grill marks and a tender, silky texture. If you don’t have a grill, a regular skillet works just fine—just keep an eye to prevent burning. Once done, transfer the eggplant to a plate and let it cool slightly while you prep everything else.
Step 3: Warm the Wraps
Give your wraps or flatbreads a quick warming treatment—either a few seconds on a dry skillet or a quick zap in the microwave. Warm wraps are more pliable and won’t crack when rolled, making assembly (and eating!) much more enjoyable.
Step 4: Assemble the Grilled Eggplant & Hummus Wraps
Spread a generous layer of hummus over each warm wrap. This is your flavor foundation, so don’t be shy. Pile on a handful of lettuce or baby spinach, followed by crisp cucumber slices and sweet, crunchy red onion. Lay the warm, grilled eggplant slices on top, then sprinkle on the crumbled feta if you’re using it. Each layer brings an exciting new dimension in taste and texture.
Step 5: Roll and Serve
Carefully roll each wrap up nice and tight, tucking in the sides to keep all those beautiful fillings tucked inside. Slice each wrap in half for easy serving, and revel in those stunning layers of color and flavor. Serve immediately while everything is fresh and the eggplant still has a touch of warmth.
How to Serve Grilled Eggplant & Hummus Wraps
Garnishes
For an extra pop of flavor and color, scatter fresh chopped herbs like parsley, mint, or dill right over the wraps just before serving. A drizzle of extra-virgin olive oil or a squeeze of fresh lemon will also brighten things up and tie all the Mediterranean flavors together. If you’re feeling fancy, a sprinkle of sumac or smoked paprika provides a subtle, aromatic finish.
Side Dishes
These wraps play well with a whole variety of sides. You can’t go wrong with a simple Greek salad, a bowl of marinated olives, or a handful of crunchy pita chips. If you’re after something heartier, pair your Grilled Eggplant & Hummus Wraps with a warm lentil soup or a tabbouleh salad loaded with fresh herbs and citrus. The combinations are endless, and each side brings a different flair to your meal.
Creative Ways to Present
For parties or gatherings, try slicing the wraps into smaller pinwheels and arranging them on a platter for a stunning appetizer. Wrap halves in parchment tied with twine for a chic picnic vibe, or set up a DIY wrap station for guests to build their own. Grilled Eggplant & Hummus Wraps are as versatile in presentation as they are in flavor—don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
If you’ve made a few extra wraps (or want to meal-prep for the week), just wrap each Grilled Eggplant & Hummus Wrap tightly in foil or plastic wrap and store in the refrigerator. They’ll keep well for up to two days, though the greens may lose a bit of crunch over time. For even fresher results, store fillings and wraps separately, then assemble just before eating.
Freezing
While you can freeze the grilled eggplant slices for up to one month, it’s best to skip freezing the assembled Grilled Eggplant & Hummus Wraps since the fresh vegetables don’t thaw well. To freeze, lay the cooled eggplant slices on a baking sheet, freeze until firm, then transfer to an airtight container. When ready to enjoy, simply reheat the eggplant and assemble fresh wraps.
Reheating
To bring the grilled eggplant back to life, lay the frozen or refrigerated slices in a hot skillet for just a few minutes per side, or microwave them briefly until warmed through. Be sure to assemble the wraps with freshly prepped greens and hummus for the best texture and flavor—nobody likes a soggy wrap!
FAQs
Can I roast the eggplant instead of grilling it?
Absolutely! Roasting the eggplant works beautifully if you don’t have access to a grill. Simply brush the rounds with olive oil and season as usual, then arrange them on a baking sheet and roast at 425°F (220°C) for about 25 minutes, flipping halfway through, until golden and soft.
Are Grilled Eggplant & Hummus Wraps vegan?
Yes, these wraps are naturally vegan as long as you skip the feta cheese or substitute it with your favorite plant-based alternative. The hummus brings plenty of richness and flavor, so you won’t miss out!
Which type of hummus is best for these wraps?
Classic garlic or lemon hummus is always a winner here, but feel free to experiment with roasted red pepper, spicy harissa, or even sun-dried tomato varieties to change up the flavor profile. Homemade or store-bought both work just fine!
How can I keep my wraps from getting soggy if packing for lunch?
If making Grilled Eggplant & Hummus Wraps in advance, place lettuce or spinach as a barrier between the hummus and the wrap. You can also pack the fillings separately and assemble just before eating for the freshest bite.
Can I add extra protein to these wraps?
Definitely! While these wraps are filling as is, you can bulk them up with grilled tofu, chickpeas, or slices of roasted chicken if you aren’t keeping things vegetarian. They’re endlessly customizable to fit your cravings.
Final Thoughts
It’s truly hard to top the flavors and freshness packed into these Grilled Eggplant & Hummus Wraps. If you want a meal that’s healthy, vibrant, and full of character, don’t hesitate—give this recipe a try and let each delicious bite brighten your day.
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Grilled Eggplant & Hummus Wraps Recipe
- Total Time: 20 mins
- Yield: 4 wraps
- Diet: Vegetarian
Description
These Grilled Eggplant & Hummus Wraps are a vibrant and satisfying vegetarian meal bursting with smoky flavor, creamy hummus, and fresh veggies. Perfect for a light lunch or a quick weeknight dinner, these wraps are easy to prepare and deliver on both taste and nutrition. The char-grilled eggplant pairs beautifully with tangy hummus, crisp lettuce, cool cucumber, and sweet red onion, all wrapped up in warm flatbread. Ideal for meatless meals or summer gatherings, and delicious with or without the optional feta cheese.
Ingredients
For the Grilled Eggplant
- 1 medium eggplant, sliced into rounds
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper, to taste
For the Wraps
- 4 large wraps or flatbreads
- 1/2 cup hummus
- 1 cup shredded lettuce or baby spinach
- 1/2 cup sliced cucumber
- 1/4 cup sliced red onion
- 2 tablespoons crumbled feta cheese (optional)
Instructions
- Prepare the Eggplant: Slice the eggplant into rounds and brush each side lightly with olive oil. Sprinkle the slices evenly with cumin, salt, and pepper to infuse them with flavor.
- Cook the Eggplant: Grill the sliced eggplant over medium heat or pan-fry them in a skillet for 3–4 minutes per side until they become tender and develop visible grill marks or light charring.
- Prep the Wraps: Warm the wraps or flatbreads in a dry skillet or the microwave just until pliable. Lay them flat and spread each wrap generously with hummus, covering the center area.
- Assemble the Wraps: Layer each wrap with shredded lettuce or spinach, sliced cucumber, sliced red onion, a portion of the grilled eggplant, and a sprinkle of crumbled feta cheese if desired.
- Roll and Serve: Carefully roll up each wrap tightly, tucking in the sides as you go. Slice each wrap in half and serve immediately while the eggplant is warm and the vegetables are fresh.
Notes
- For a vegan version, simply omit the feta cheese or use a plant-based alternative.
- If you don’t have a grill, a grill pan or regular skillet works well for the eggplant.
- Try adding sliced tomatoes or roasted red peppers for extra flavor and color.
- Wraps can be made ahead and wrapped in foil for easy packing and lunch on the go.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main-course
- Method: Grilling
- Cuisine: Mediterranean