- 1/2 cup mayo
- 1 heaping tbsp minced garlic
- 1 tbsp lemon juice
- 1 1/2 tsp basil
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp parsley
- 1/2 tsp sage
- 1/2 tsp oregano
Mix dressing ingredients and chill to combine flavors.
24 thin slices eggplant cut approximately 1 inch x 3 inches
4 thin slices tomato
1/4 cup very thin slices red bell pepper
1/4 cup very thin slices yellow onion
Crumbled feta cheese
2 10 inch wraps
Enough lettuce for your taste
Salt to taste
Following ingredients will be BROILED!! Put the oven rack in the very top position.
Use a large baking pan and cover with foil. Lightly oil the foil with olive oil. Place the slices of eggplant on the foil and lightly salt, then pepper. Broil for 2 minutes. Remove pan. Turn over eggplant. Salt & pepper again. Broil again for 2 minutes. Eggplant will be limp, but that's ok.Remove eggplant from pan and lay out on a plate and place in the refrigerator so it can cool down. Remove foil from pan, put on a new foil sheet and re-oil.
Place slices of tomato, red bell peppers and yellow onions on the oiled foil. Salt & pepper the veggies. Broil for 2 minutes. Remove pan. Turn over veggies. Salt & pepper again. Broil again for 2 minutes.
Remove veggies from pan and lay out on a plate and refrigerate until cool. (Much easier to work with when everything is cooled off.)
PUT IT ALL TOGETHER:
Take 1/2 of the dressing (or use enough for your taste) and spread down the middle third of the wraps. On the bottom third of the wraps place the lettuce and press down. Take 12 slices of the eggplant and place on each wrap. Take 1/2 of the red bell pepper and yellow onion and place on top of the eggplant on each wrap. Top off with feta cheese.
Fold left and right sides in. Working from the bottom and holding the sides in roll the wrap up. Wrap in foil and refrigerate until ready to eat.
As of 27 May 2011: I made this for my hubby's lunch for today. He totally loved it!! This man is very picky about his food so I know this is a hit.