Smoky Eggplant and Melon Wraps

Nutriscore Rating: 74/100

Elevate your lunch game with these irresistible Smoky Eggplant and Melon Wraps, a vibrant fusion of savory and sweet flavors that will tantalize your taste buds. Roasted eggplant slices, brushed with olive oil and smoked paprika, bring a bold and smoky depth, perfectly balanced by the refreshing sweetness of thinly sliced cantaloupe or honeydew melon. A creamy Greek yogurt sauce with a hint of garlic and lemon ties the ingredients together, while fresh mint and parsley add a bright, herbaceous finish. These wraps are nestled in warm flatbreads, rolled to perfection for a handheld delight that's easy to enjoy. Ready in just 35 minutes, they’re ideal for a quick, healthy meal that's brimming with Mediterranean-inspired flair. Perfect for vegetarians and anyone seeking a fresh, flavor-packed recipe!

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 1 large Eggplant
• 3 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 small Cantaloupe or honeydew melon
• 2 tablespoons Lemon juice
• 0.5 cup Greek yogurt
• 1 clove Garlic
• 4 Flatbreads
• 2 tablespoons Fresh mint leaves
• 2 tablespoons Fresh parsley leaves

📝 Instructions

9 steps

1. Preheat the oven to 400°F (200°C).

2. Slice the eggplant lengthwise into 1/2-inch thick slices. Brush both sides with 2 tablespoons of olive oil and sprinkle with smoked paprika, salt, and black pepper.

3. Arrange the eggplant slices on a baking sheet lined with parchment paper. Roast in the oven for 15-20 minutes, flipping halfway through, until tender and slightly charred.

4. While the eggplant is roasting, slice the melon into thin wedges, removing the rind and seeds. Set aside.

5. In a small bowl, whisk together the Greek yogurt, 1 tablespoon of olive oil, lemon juice, and finely minced garlic to make a creamy yogurt sauce. Adjust seasoning with a pinch of salt if needed.

6. Wash and roughly chop the fresh mint and parsley leaves.

7. Warm the flatbreads in a dry skillet over medium heat or in the oven for 2-3 minutes.

8. To assemble, spread a generous layer of yogurt sauce over each warm flatbread. Lay 2-3 slices of roasted eggplant and a few melon slices on top. Sprinkle with the fresh herbs.

9. Roll the flatbreads tightly into wraps. Slice in half for easier handling, if desired, and serve immediately.

Nutrition Facts

1 serving (564.0g)

Calories		491
% Daily Value*
Total Fat		16.4 g	21%
	Saturated Fat	2.8 g	14%
	Polyunsaturated Fat	0.0 g
Cholesterol		1 mg	0%
Sodium		1172 mg	51%
Total Carbohydrate		77.8 g	28%
	Dietary Fiber	10.2 g	36%
	Total Sugars	27.6 g
Protein		15.2 g	30%
Vitamin D		0.0 mcg	0%
Calcium		102 mg	8%
Iron		3.4 mg	19%
Potassium		1222 mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 581 cal (28.1%%)

Protein: 246 cal (11.9%%)

Carbs: 1241 cal (60.0%%)