Grilled Eggplant Wraps - cooking recipe

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

Preparation

For the grilled eggplant: Preheat the grill.
Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together.
Slice the eggplants lengthwise into 1/2\" slices. Brush the slices on both sides with the olive oil mixture.
Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
For the wraps: Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
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.
Cut the wraps on the diagonal and serve.