Mediterranean Grilled Eggplant and Hummus Wrap

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A wrap filled with grilled eggplant, hummus, tahini, and fresh herbs, served with pickled vegetables. This mediterranean-inspired vegan (gluten-free) ready in about 25 minutes blends eggplant, hummus, tahini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 2 eggplant
• 1/2 cup hummus
• 2 tbsp tahini
• 4 pieces pita bread
• 1/2 cup cucumber

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.