Grilled Eggplant and Hummus Wrap

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A wrap filled with grilled eggplant, hummus, tahini, and fresh herbs, served with pickled vegetables. This Mediterranean-inspired vegan recipe (gluten-free), ready in about 25 minutes, pairs eggplant, hummus, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill to medium-high heat. Brush the eggplant with 1 tbsp olive oil (if using) and place directly on the grill, skin side down. Grill for 8-10 minutes, turning occasionally, until the skin is charred and the flesh is tender (check by piercing with a fork). Transfer to a cutting board and let cool slightly before slicing into 1/2-inch thick rounds. Tip: If the eggplant starts to burn, reduce the heat to medium.
  2. Step 2: Lay a pita bread flat on a clean surface. Use a small spoon to spread 1/4 cup hummus evenly over the surface, leaving a 1-inch border around the edges. Drizzle 1 tbsp tahini over the hummus, spreading it gently with the back of the spoon to create a smooth layer. Tip: Avoid using your fingers to prevent tearing the pita.
  3. Step 3: Place 4-5 slices of grilled eggplant (about 1/2 cup total) over the hummus-tahini layer. Dice the cucumber into 1/2-inch cubes and add 1/4 cup of the diced cucumber on top. Sprinkle 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, and 1/2 tsp crushed red pepper flakes (if using) over the filling. Tip: Add herbs just before assembling to preserve their brightness.
  4. Step 4: Fold the pita bread into a tight roll, tucking in the sides as you go. Press gently to secure the wrap. Repeat with the remaining pita bread, hummus, tahini, eggplant, and cucumber. Tip: For easier handling, wrap each completed wrap in parchment paper before serving.

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