Best 4 Grilled Eggplant Wraps With Lemon Aioli Feta And Mint Recipes

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Grilled Eggplant Wraps with Lemon Aioli, Feta and Mint: A Delightful Mediterranean Treat

Embark on a culinary journey to the heart of the Mediterranean with these delectable Grilled Eggplant Wraps. These wraps are a symphony of flavors and textures, featuring tender grilled eggplant, tangy lemon aioli, creamy feta cheese, and refreshing mint. Each bite offers a delightful balance of savory, tangy, and herbaceous notes, leaving you craving more.

This recipe collection provides three variations of the Grilled Eggplant Wraps, each offering a unique twist on this classic dish. The first variation features a classic combination of tomatoes, cucumbers, and onions, while the second adds roasted red peppers and artichoke hearts for a more robust flavor. The third variation incorporates grilled zucchini and mushrooms, creating a hearty and satisfying wrap.

No matter which variation you choose, these Grilled Eggplant Wraps are sure to impress your taste buds. They are perfect for a light lunch, a flavorful appetizer, or even as a main course. Their vibrant colors and enticing aromas will make them the star of any gathering. So, fire up your grill and get ready to savor the Mediterranean sunshine in every bite.

Let's cook with our recipes!

GRILLED EGGPLANT WITH MARINATED FETA



Grilled Eggplant with Marinated Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

GRILLED VEGETABLE SALAD WITH FETA AND MINT



Grilled Vegetable Salad with Feta and Mint image

Provided by Ellie Krieger

Time 40m

Yield 4 servings, serving size: 1 1/2 cups

Number Of Ingredients 12

1 red bell pepper cored and cut into 4 pieces
1 eggplant (about 1 pound), cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese

Steps:

  • Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
  • In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
  • Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
  • Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

Nutrition Facts : Calories 275 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 230 milligrams, Carbohydrate 18 grams, Fiber 7.5 grams, Protein 6 grams

GRILLED EGGPLANT, SANDWICHES WITH LEMON AïOLI, FETA, AND MINT



Grilled Eggplant, Sandwiches with Lemon Aïoli, Feta, and Mint image

Categories     Sandwich     Cheese     Citrus     Dairy     Vegetable     Quick & Easy     Fall     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 8

1 medium eggplant (about 1 pound), cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil
2 tablespoons mayonnaise
1/4 teaspoon minced garlic, or to taste
1 teaspoon fresh lemon juice
1 loaf French bread (about 16 by 3 inches)
3 ounces chilled feta, crumbled (about 3/4 cup)
1/4 cup fresh mint leaves, washed and spun dry

Steps:

  • Preheat grill.
  • Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
  • In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
  • Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.

GRILLED EGGPLANT AND PEPPERS WITH FETA



Grilled Eggplant and Peppers with Feta image

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

Provided by Marcia

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 10

1 large eggplant, sliced into 1/4-inch thick rounds
½ red bell pepper, seeded and sliced lengthwise into 4 strips
½ green bell pepper, seeded and sliced lengthwise into 4 strips
½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
½ orange bell pepper, seeded and sliced lengthwise into 4 strips
¼ cup olive oil
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1 tablespoon ground oregano

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
  • Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
  • Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g

Tips:

  • Choose firm eggplants: Look for eggplants that are heavy for their size and have smooth, unblemished skin. Avoid eggplants that are soft or have wrinkles.
  • Slice the eggplants evenly: This will help them cook evenly. If the slices are too thick, they will be tough and chewy. If they are too thin, they will be mushy.
  • Grill the eggplants over medium-high heat: This will help them caramelize and develop a smoky flavor. If the heat is too low, the eggplants will not cook through. If the heat is too high, they will burn.
  • Baste the eggplants with olive oil: This will help them stay moist and prevent them from sticking to the grill.
  • Make the lemon aioli ahead of time: This will allow the flavors to meld. You can make it up to 3 days in advance.
  • Serve the wraps immediately: The eggplants are best when they are hot and fresh off the grill.

Conclusion:

Grilled eggplant wraps with lemon aioli, feta, and mint are a delicious and healthy summer meal. They are perfect for a light lunch or dinner, and they can be easily customized to your liking. With a few simple tips, you can make sure that your wraps are perfectly cooked and flavorful. So fire up your grill and give this recipe a try!

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