Grilled Eggplant Wraps

This was the featured recipe in an email today from the www.lifescript.com website. My daughter loves eggplant!

• Ready In: 20 mins
• Serves: 4
• Yields: 4 wraps

Ingredients

• For the grilled eggplant

• 4  teaspoons olive oil
• 1  garlic clove, finely chopped
• 1 1⁄2 teaspoons fresh basil, chopped
•  salt
•  fresh ground black pepper, to taste
• 2  small eggplants

• For the wraps

• 1⁄2 cup low-fat cream cheese, whipped or 1⁄2 cup  goat cheese
• 4  flour tortillas, sliced in half, lengthwise
• 2⁄3 cup spinach or 2⁄3 cup arugula
• 4  slices tomatoes

Directions

1. For the grilled eggplant: Preheat the grill.
2. Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together.
3. Slice the eggplants lengthwise into 1/2" slices. Brush the slices on both sides with the olive oil mixture.
4. Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
5. For the wraps: Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
6. Spread the tortillas out on a work surface in front of you. Spread the cheese mixture out on the tortillas, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Tightly roll the tortillas into a cylinder, ending with the seam side down.
7. Cut the wraps on the diagonal and serve.