Smoky Eggplant and Melon Wraps
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!
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Recipe Information
Ingredients
- 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
Preheat the oven to 400°F (200°C).
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.
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.
While the eggplant is roasting, slice the melon into thin wedges, removing the rind and seeds. Set aside.
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.
Wash and roughly chop the fresh mint and parsley leaves.
Warm the flatbreads in a dry skillet over medium heat or in the oven for 2-3 minutes.
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.
Roll the flatbreads tightly into wraps. Slice in half for easier handling, if desired, and serve immediately.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 106.1 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4662 mg | 99% | |
*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.
