These eggplant wraps are the absolute perfect hors d’oeuvre or picnic food. They can be made and assembled a day in advance and refrigerated. The wraps travel well and the eggplant will taste even better when the wraps come to room temperature. Wait until the last minute to cut them in halves or, if you like, slice them for little aram-style sandwiches for a party platter.–Maggie Foard

A plate with three eggplant wraps and loose basil leaves, with a whole red pepper in the background

Mediterranean Eggplant Wraps

5 / 3 votes
These eggplant wraps are the absolute perfect hors d'oeuvre or picnic food. They can be made and assembled a day in advance and refrigerated.
David Leite
Servings4 servings
Calories359 kcal
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes


  • 1 medium eggplant, diced
  • 2 red bell peppers, diced
  • 1 medium sweet onion, diced
  • 6 to 8 garlic cloves, minced
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 4 ounces chèvre*
  • Four (8-inch) soft Mediterranean flat breads or flour tortillas
  • 1 cup sliced basil leaves


  • Preheat oven to 400°F (200°C).
  • Combine the eggplant, peppers, onion, and garlic in a heavy ovenproof skillet, and toss with the oil, salt, and pepper. Roast the eggplant mixture in the oven for about 30 to 35 minutes, until everything has cooked down and is highly fragrant. Let cool a bit.
  • Warm the chèvre for 15 seconds on low in a small bowl in the microwave to soften it.
  • Spread 1/4 of the warmed chèvre on each flatbread or tortilla. Spoon on some of the eggplant mixture and sprinkle on 1/4 cup basil. Roll up the wrap from one side, jelly-roll style.
  • At this point, cover the wraps in plastic and refrigerate until later, if need be. To serve, cut the eggplant wraps in half or slice them into appetizer size pieces.


*What can I substitute for chèvre?

Generally speaking, the name chèvre encompasses any French cheese made from goat’s milk. In this recipe, the author is going with the creamy, tangy goat cheese–you know, the kind that comes in a log shape and goes so well with figs or cranberries.
If you want to try something different, though, we have some suggestions. Soft feta will make a very flavorful sub here. Boursin or cream cheese will give you both the tang and the creamy texture of goat cheese. Ricotta or mascarpone will work well too but without the tanginess.

Adapted From

Goat Cheese

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Serving: 1 portionCalories: 359 kcalCarbohydrates: 40 gProtein: 12 gFat: 17 gSaturated Fat: 6 gMonounsaturated Fat: 9 gCholesterol: 13 mgSodium: 331 mgFiber: 7 gSugar: 11 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2009 Maggie Foard. Photo © 2009 Harlan Chapman. All rights reserved.

Recipe Testers’ Reviews

Bored with the same old sandwiches or wraps at work or on a picnic? Here’s the solution. This is a recipe that can be made once following the directions and then can easily be made over and over from memory, with great results each time. It just couldn’t be any simpler to make but gives results with a taste that implies much more labor and skill were required than is necessary to make this tasty sandwich.

Eaten warm with the chèvre melting into the vegetables was heavenly, but these sandwiches are great, too, saved for later and eaten at room temperature. Finding these in your lunch box will brighten the most mundane of workdays at the office.

This robust, healthy sandwich is perfect for summer with its fresh, farmers’ market ingredients. The procedure was straightforward: chop and roast the vegetables, spread goat cheese on the flatbread, wrap, and roll.

The roasted onions and garlic added richness to the peppers and eggplant, and the sour goat cheese was a delicious counterpoint. I had leftover vegetables (since I only made two sandwiches) and I tossed them with chickpeas, olive oil, and lemon juice for a tasty side dish.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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