These eggplant flatbread wraps, filled with delicious veggies, feta, and a garlic-yogurt sauce, are a quick (just 30 minutes to make!) and healthy meal for any busy weeknight.
In the midst of prepping for garden season, we’re still sort of deciding what to plant in our garden beds. Tomatoes are a must. As are peas, beans, cucumbers (for salads, snacks, burgers, pickles, and dip), lettuce, and a few other veggies.
And as much as we love eggplant, we went back and forth about planting it. In spite of some fantastic eggplant crops we’ve had in years past, the last two years were kind of busts.
But we went to a seed festival last weekend and while I had my face in a few tomato plants trying to decide which to buy, Kyle was snatching up eggplant seedlings like it was his job. So, I guess we’re doing eggplant again! Weeee!
What that *hopefully* means is that in about 2 months, we’ll be eating these eggplant flatbread wraps with eggplant plucked fresh from our garden.
Because these wraps…oh my goodness! I’ve made them a handful of times over the past year and we’re both digging them just as much now as we did the first night.
The trick to making these easy eggplant flatbread wraps and not mushy and unappetizing eggplant flatbread wraps is to pre-cook the eggplant in the microwave first before you sauté it. As I learned when I made skillet eggplant lasagna, the microwave helps to wick out most of the moisture from the eggplant cubes and when you toss them in a hot pan with a little olive oil, the brown beautifully.
I whipped up a quick garlic yogurt sauce (not tzatziki but that would be amazing too), crumbled some feta (and yes, some whipped herb feta would totally put these wraps over the top as well), and tossed some fresh spinach leaves in with the eggplant in the wrap.
What to Serve with These Wraps
These wraps are fairly filling on their own so we consider them a meal by themselves and when a meatless meal like this comes together in under 25 minutes, I couldn’t be any happier.
Fingers crossed we have an amazing eggplant season this summer so we can eat more of these eggplant wraps!
- 1 ½ lbs eggplant, peeled and cut into 1-inch cubes
- 2 tbsp extra virgin olive oil
- ½ tsp dried oregano
- 6 oz plain Greek yogurt (fat free is fine)
- 1 small clove garlic, minced
- 2 tbsp fresh lemon juice (about ½ lemon)
- Kosher salt and freshly ground black pepper
- 4 oz crumbled feta cheese
- Fresh spinach
- 4 flatbread (such as naan - see Note below) or pocketless pita
- Line a large plate or large and very shallow serving bowl with a double layer of paper towels. Place the eggplant in a large bowl and sprinkle 1 teaspoon of salt evenly over the eggplant; toss to coat well. Spread the salted eggplant out in an even layer on the plate. Microwave uncovered for 10 minutes, tossing halfway through. When finished, the eggplant should be dry and starting to shrivel.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the eggplant and oregano to the skillet and cook until well browned and tender, about 5-7 minutes, stirring occasionally and scraping the bottom of the pan as needed with a wooden spoon.
- While the eggplant cooks, stir the yogurt, garlic, and lemon juice together. Season to taste with salt and pepper.
- To assemble, spread some of the garlic yogurt sauce over one of the flatbread, top with spinach, eggplant, and feta. Repeat with remaining flatbreads. Serve while the eggplant is still warm.
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