Mediterranean Eggplant Wraps

Three Mediterranean eggplant wraps--cooked eggplant, goat cheese, peppers, onions, and basil rolled in a flatbread on a plate

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

Mediterranean Eggplant Wraps

  • Quick Glance
  • Quick Glance
  • 15 M
  • 50 M
  • Serves 4
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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 flat bread 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.

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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.

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