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Many of my favorite flavors from Greece are contained in this one fragrant little wrap. You can make them all summer long using an outdoor grill, but you can also cook them indoors year round using a grill pan or a broiler. Stick a skewer sideways through the onions to keep them together when you cook them. If feta cheese is too salty for you, substitute ricotta salata, this aged ricotta cheese is similar in flavor to feta but not as salty.
By the way, this recipe is easily transformed into a delicious vegetarian entrée. Just roll the slices of eggplant around the onion, cheese, and mint without the tortilla; bake the rolls, and then top each one with some if the aioli.
2 medium eggplants, cut lengthwise into 1/4-inch-thick slices
Preheat a charcoal grill and let the coals burn down to a gray ash. Preheat the oven to 375ºF. (Or, preheat a broiler and lightly oil a broiling pan.)
Brush the eggplant slices with the 1/2 cup oil and season both sides with salt and pepper. Grill or broil on a rack set 5 to 6 inches from the heat, turning once, until tender, about 5 minutes. Transfer to a baking sheet to cool.
Brush the onions with the remaining 2 tablespoons oil and season with salt and pepper. Grill or broil until brown and tender, about 5 minutes. Wrap the tortillas in foil and heat in the oven for 3 minutes. (If broiling the vegetables, preheat the oven once you have finished broiling.)
Whisk the mayonnaise with the garlic and lemon juice in a small bowl to make the aioli. Spread 2 tablespoons of the aioli over each tortilla. Cover the bottom third of each tortilla with a quarter of the eggplant and a quarter of the onions. Sprinkle on a quarter of the cheese and top with mint leaves.
To make the wrap, fold in the two sides of the tortilla. Roll away from you, tucking in the edges to form a tight cylinder. Wrap the cylinder in foil and cut in half diagonally right through the foil. The foil becomes the holder to be peeled away as the wrap is consumed. Serve the wrap hot or at room temperature.
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