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Grilled Eggplant Wrap with Mozzarella, Tomato and Basil

Try this delicious grilled eggplant wrap with mozzarella, tomato and basil. Serve the eggplant wrap as an appetizer or full entree.

Although eggplant is available year round, it’s at its best July through October. For the best eggplants, we recommend you take advantage of the peak season and grill eggplant as an appetizer, side or even entree.

This grilled eggplant wrap is a great appetizer or an entree. Dip in marinara or just enjoy the natural flavors with a little salt and pepper.

Just keep in mind the key to grilling eggplant slices is to grill the eggplant twice.

The first time, brush the eggplant strips with one swipe of oil on each side. Then, stick them on the grill just long enough to char them. The second time you put the eggplant on the grill, heat it just long enough to melt the cheese inside.

This will help create the perfect sear and overall flavor and consistency of the wrap.

Ingredients

  • Eggplant
  • Mozzarella
  • Tomato
  • Basil

Directions

  • Slice eggplant lengthwise and brush with olive oil on both sides
  • Place eggplant slices on grill, turning once, until nicely charred
  • Cross the grilled eggplant slices on a plate and layer tomato and mozzarella in the center
  • Top with fresh basil
  • Wrap the eggplant around the mozzarella, tomato and basil
  • Make sure to fold until secure[
  • Place on the grill to melt the mozzarella

grilled eggplant

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