Smoky Eggplant and Melon Wraps

Elevate your lunch game with these irresistible Smoky Eggplant and Melon Wraps, a vibrant fusion of savory and sweet flavors that will tantalize your taste buds. Roasted eggplant slices, brushed with olive oil and smoked paprika, bring a bold and smoky depth, perfectly balanced by the refreshing sweetness of thinly sliced cantaloupe or honeydew melon. A creamy Greek yogurt sauce with a hint of garlic and lemon ties the ingredients together, while fresh mint and parsley add a bright, herbaceous finish. These wraps are nestled in warm flatbreads, rolled to perfection for a handheld delight that's easy to enjoy. Ready in just 35 minutes, they’re ideal for a quick, healthy meal that's brimming with Mediterranean-inspired flair. Perfect for vegetarians and anyone seeking a fresh, flavor-packed recipe!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 3 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 small Cantaloupe or honeydew melon
• 2 tablespoons Lemon juice
• 0.5 cup Greek yogurt
• 1 clove Garlic
• 4 Flatbreads
• 2 tablespoons Fresh mint leaves
• 2 tablespoons Fresh parsley leaves

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the eggplant lengthwise into 1/2-inch thick slices. Brush both sides with 2 tablespoons of olive oil and sprinkle with smoked paprika, salt, and black pepper.

Step 3

Arrange the eggplant slices on a baking sheet lined with parchment paper. Roast in the oven for 15-20 minutes, flipping halfway through, until tender and slightly charred.

Step 4

While the eggplant is roasting, slice the melon into thin wedges, removing the rind and seeds. Set aside.

Step 5

In a small bowl, whisk together the Greek yogurt, 1 tablespoon of olive oil, lemon juice, and finely minced garlic to make a creamy yogurt sauce. Adjust seasoning with a pinch of salt if needed.

Step 6

Wash and roughly chop the fresh mint and parsley leaves.

Step 7

Warm the flatbreads in a dry skillet over medium heat or in the oven for 2-3 minutes.

Step 8

To assemble, spread a generous layer of yogurt sauce over each warm flatbread. Lay 2-3 slices of roasted eggplant and a few melon slices on top. Sprinkle with the fresh herbs.

Step 9

Roll the flatbreads tightly into wraps. Slice in half for easier handling, if desired, and serve immediately.

Nutrition Facts

Serving size	(2013.3g)

Amount per serving	% Daily Value*
Calories	1481.1

Total Fat 56.1g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 4.5g
Cholesterol 3.9mg	0%
Sodium 4332.2mg	0%
Total Carbohydrate 229.6g	0%
Dietary Fiber 35.7g	0%
Total Sugars 106.1g
Protein 39.5g	0%

Vitamin D 0IU	0%
Calcium 318.6mg	0%
Iron 10.3mg	0%
Potassium 4661.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 10.0%

Carbs: 58.1%