August 6, 2015


The fresh combination of deliciously grilled eggplant and tomato wrapped in a warm bed of naan and drizzled with a refreshingly creamy greek yogurt dressing will make these Grilled eggplant naan wraps your new favourite dish. It’s no secret that vegetables are one of the most versatile and satisfying ingredients to work with in the kitchen. Recently I have been particularly drawn to egg plants for their smooth texture. Eggplants are excellent roasted, grilled or sautéed, however for this recipe you’re going to want to fire up the grill! These incredible (and super easy) wraps will have you in eggplant heaven.

1 large eggplant
2 ripe tomatos quartered
2 ripe peppers of your choice
2 tbsp olive oil
1/4 cup sesame paste
1 cup plain low-fat Greek yogurt
1 tbsp minced garlic
3 tbsp fresh lemon juice
1 tsp kosher salt
4 pieces of naan bread, warmed
6 cups spinach 
Serves: 4
Time: 35 minutes 
Slice egg plant, tomatoes and peppers and drizzle with olive oil while grilling over direct heat. Flip vegetables as they grill in order to maintain a soft quality.
In a small bowl whisk together sesame paste, greek yogurt, garlic, lemon juice and salt. 
Drizzle yogurt dressing over heated naan and top with roasted vegetables and spinach. 



This recipe was inspired by The Sunset Edible Garden Cookbook

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