Grilled Eggplant Wrap: My Take On Trader Joe's Eggplant Wrap

One of my favorite grocery stores to shop is Trader Joe's. It has the whole picture of good food, ambiance, the smell of freshly brewed coffee along with something yummy for customers to sample that makes it so comforting. I am interested in checking out their shelves and buying something that is new. I often try something interesting from their pre made food section. Last time I picked the grilled eggplant wrapped in lavash bread with tahini dipping sauce. When I had it for lunch I decided to create my one version of this wrap. I picked up all the ingredients from TJ's to prepare this wrap for dinner. I substituted cabbage with tomato because I thought eggplant would pair well with tomatoes.

Gadgets:

Grill pan
Wok
Cutting Board
Knife
Spatula
Bowls
Spoons

Ingredients:

For the Eggplant Wrap:

Eggplant - 1 big sliced into discs.
Garlic - 3 cloves thinly sliced
Parsley or Cilantro - 1 tbsp finely minced
Lemon Juice - a dash
Tomato - 1 sliced and deseeded ( Substituting for Cabbage)
Pepper
Salt
Oil - 3 tbsp
Cayan Pepper - 1/4 tsp
Whole Wheat Lavash Bread - 2

For Dipping Sauce: An alternative to tahini sauce

Non Fat Greek Yogurt - 1/2 cup
Garlic Powder - 1/4 tsp
Salt
Pepper - 1/4 tsp
Sun dried Tomatoes in olive oil - 1 tsp only of the sun dried tomatoes
Pistachios - 6 crushed

Preparation:

1. Cut eggplant into 1/4 inch discs and coat it with 2 tbsp of oil and place it on a heated grill pan.

2. Allow it to get grilled on both sides and allow to cool before cutting the eggplant into strips.

3. Heat the wok with 1 tbsp oil and add the sliced garlic, cayan pepper, black pepper, salt dash of lemon juice, eggplant and mix well. Add salt to taste.

4. Add scallions and cilantro or parsley and mix well and remove from heat.