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Middle Eastern Eggplant Wrap with a lemony Kale Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! Simple, delicious and easy!!! With a video.

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.comThis Middle Eastern Eggplant Wrap is lathered in tahini sauce and cradles warm roasted (or grilled ) eggplant. It’s topped with a mountain of lemony Everyday Kale Slaw with lots of fresh parsley and mint.  Radishes give color and crunch and tomatoes when in season are a nice addition too. Keep it lean and vegan with Everyday Tahini Sauce or  Zhoug, or add crumbly feta cheese or smear of plain Greek yogurt or labneh for extra richness.

Serve this for dinner- a healthy satisfying main,  or make it ahead for tasty lunches during the workweek.

Eggplant Wrap Video

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! |

Look at all these fresh beautiful veggies!

Think about how energized you will feel after eating all this goodness.

How to make an Eggplant Wrap

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! |

Roast or Grill the Eggplant

While the eggplant roasts in the oven for 25 minutes, prep the rest of the ingredients. In the warmer summer months, the eggplant can also be grilled. It won’t take long and in the end you’ll have a healthy satisfying meal. One that you can be proud of, because,  not only will it taste good, it will do your body good.

Make the Kale Slaw

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! |

Stack the Lacinato Kale then thinly slice it to create ribbons.

Chop an entire bunch of Italian parsley ( talk about cleansing!) and a handful of mint. Add red onion and your choice of radishes, cucumber or tomatoes …or all three! Toss with olive oil, lemon juice and salt and pepper and let sit until the eggplant is done.

Make the Tahini Sauce

Whisk together the tahini sauce ingredients in a small bowl and set aside.

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! |

The roasted eggplant will be a lovely golden brown.

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! |

Warm the Wrap

There are lots of whole-grain wraps out there these days as well as gluten-free tortillas and GF wraps, but if you still can’t find what you need, you can forgo the wrap and turn this into a hearty salad.

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! |

Assemble the wrap!

Warm the wrap (in the oven or on the grill) and spread it with tahini sauce.

Add some eggplant ( cutting it in half) .

Add a large mound of the Kale-Parsley Slaw.

Top with tomatoes or feta. Wrap up and enjoy!

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! |

And here you have it… a simple tasty Middle Eastern Eggplant Wrap!

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! |

SO easy.

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! |

Healthy, delicious Middle Eastern Eggplant Wrap- my new favorite!

I hope you give it a try.



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10 Plant Based Clean Eating Recipes like this Grilled Eggplant Wrap with Kale Parsley Slaw and Tahini Sauce |

Middle Eastern Eggplant Wrap

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2-4 1x
  • Category: Main, wrap, vegan
  • Method: Grilled
  • Cuisine: Middle Eastern
  • Diet: Vegan


A Middle Eastern Eggplant Wrap- with roasted eggplant, shredded a kale, parsley and mint slaw, with radishes, tomatoes, onion and tahini sauce ( or sub baba ganoush!).


Units Scale

Kale Slaw ( or make the Everyday Kale Slaw and add fresh herbs )

  • 67 lacinato ( or tuscan) kale leaves – 2 cups shredded ( packed)
  • 1 bunch italian parsley
  • handful mint leaves
  • 1/4 cup finely diced onion
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • optional additions- sliced tomato, radishes, cucumber, feta, yogurt
  • ———

Quick tahini sauce ( or sub store bought, tahini sauce or baba ganoush)

  • 2 tablespoons tahini paste
  • 3 tablespoons hot tap water
  • 1 tablespoon lemon juice
  • 1/8 tablespoon salt
  • 1 minced garlic clove
  • 24 wraps or tortillas ( feel free to use gluten free) 8-10 inch


  1. Preheat oven to 425F
  2. Slice eggplant into ¼ inch thick disks.
  3. Brush each side with olive oil and season with salt and pepper. Place on a parchment lined sheet pan and roast the oven for 25-30 minutes, flipping over after 20 minutes. While they are baking, make the slaw filling and sauce.
  4. Thinly slice the kale into thin ribbons, stacking them first then slicing(see photo). Place in a bowl. Finally chop the parsley and mint, thin stems are ok. Add to the bowl along with the onion. Toss with olive oil, lemon juice, salt and pepper. You want this to be quite “juicy”, so if needed add a little more oil and lemon juice in equal portions. You can add radishes and/ or tomatoes here if you want or sprinkle them over top of the wrap.
  5. Whisk together the tahini sauce ingredients in a small bowl.
  6. Lightly warm or toast the tortilla or wrap. Spread the inside with tahini sauce. Top with warm eggplant and a huge mound of the dressed greens. Top with tomatoes, radishes and feta if you like.
  7. This recipe make 2 enormous wraps or 4 smaller ones. Or three medium ones. 🙂
  8. Notes: For even more flavor, grill the eggplant during the warm months. Both the eggplant and the kale slaw can be made ahead and refrigerated.


  • Serving Size: 1 wrap
  • Calories: 328
  • Sugar: 4.2 g
  • Sodium: 417.7 mg
  • Fat: 17 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 41.7 g
  • Fiber: 8.2 g
  • Protein: 7.6 g
  • Cholesterol: 0 mg

Keywords: vegan wrap, eggplant wrap, middle eastern eggplant wrap,





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Recipe rating


  1. Loved this recipe. We didn’t have kale so substituted Swiss char. Didn’t have red onion so we used green onion. Also my husband doesn’t like mint so we left it out. We ribboned the cucumber and added chilli oil to the tahini. Then finely grated Asiago replaced feta, which I also didn’t have. If it was this good with the substitute ingredients, I can imagine how good it would be with the actual ingredients. Thanks

  2. I love the diversity of your recipes! We have several in rotation and this is now one of them. Question: I have a *major* aversion to parsley :\. Even though I used minimal amounts, the flavor and smell is a no-go for me. Next time I will omit it all together. However, I’m wondering if you think cilantro could be a good substitute? Would it mix with the other flavors/spices? I want to keep the depth of flavor in the kale mix, so if you have suggestions on spices or ingredients you’d recommend in place of the parsley, I’d love to hear them! Thank you!!

  3. Just made this. Delicious! Thank you! I’m on a LCHF way of eating so substituted the wrap for an egg wrap! So yummy and so full of good nutrients.

  4. These are great and easy to make on a weeknight. I doubled the tahini sauce the second time I made them and added radishes and cherry tomatoes. Quick and delicious vegan meal!

  5. This is my new favorite recipe. So flavorful and delicious. Easy to make and the Tahini sauce together with it just makes the entire thing. I’ve been making this non-stop for the last 2 weeks. Thank you!!!!

  6. These were great. Even my husband, the not so veggie guy, said so. Thank you. Grilled the eggplant, added feta, used a whole wheat tortilla which I heated on a cast iron skillet. Quick, easy, and delicious. Ate the leftovers tonight and they were just as good. Good cook ahead meal for vegetarian guests.

  7. I was looking for a recipe for my eggplant and I found your recipe. Excellant. I do not likr thr mint so i left it out. I look forward to trying some of your other recipes

  8. Loved it! I do think it takes longer than 40 min if you include prep unless you’re very efficient but had very tasty results. Would def recommend. I also think it’s a good idea to double the tahini sauce. I used lavash instead of a normal tortilla wrap.

  9. Sylvia, I fell head over heels for your recipe’s simplicity. It’s quintessentially West Coast/PNW cuisine, perfect for athletes and chock full of nutritious ingredients. The use of lemon juice and olive oil to naturally soften the kale is brilliant. This one will be in regular rotation during training and racing.

  10. We just had this for lunch and it was delicious! I made gluten free tortillas using cassava flour to go with it. Thank you for another excellent recipe.

  11. My family and I love all your recipes. But this one, in particular, was a massive hit. I substituted spinach for kale and added a light home-made date syrup in the salad for some sweetness. Also, added a couple of red chillis since we love spicy food

  12. Looks easy enough (if I can find that variety of kale). I’ve already made your tahini sauce. A great first step into cooking and eating vegan since that’s what the climate crisis is requiring of us.

  13. Delicious!

    We used your fillings and dressing over the socca (chickpea) flatbreads from detoxinista’s site. I only subbed in hummus for the tahini sauce because I wanted something thick to help the toppings stay put on the bread.

    My whole family (even the kids) enjoyed it. Thank you!

  14. This is absolutely scrumptious!!! We love this and it’s become a staple dinner and lunch in our house as have a ton of your other amazing recipes!! They all, like this one, are easy to do, taste phenominal & you can absolutely count on your recipes delivering every single time!!! They are always full of sweet, savory, balanced beautifully & just yummy goodness!! You have converted my hubby who used to turn his nose up at anything that wasn’t red meat and potatoes to your amazing food & he asks for it all the time instead!! I add grilled halloomi cheese and garlic shrimp to these sometimes & am going to try my hand at some paneer. He loves to take these leftovers (if there are any lol) for lunch the next day!! Thank you for another fantastic recipe!! I love your blog and have tried almost every recipe!! I highly highly recommend you, your blog and recipes!! Thank you soo much!! ?

    1. Jodi- Im so glad you like this and thanks so much for your very kind comment. Appreciate this so much!

  15. This dish is absolutely delicious! One large eggplant made enough for me for 2 dinners and 2 lunches. I even skipped take out one night with my family, in favour of this wrap. The tahini sauce is super good in this wrap and the kale parsley slaw is a beautiful way to get healthy greens in! Making another round for lunches this week as I write this!! Thank you!

  16. hey,
    I have read this blog your information is really helpful
    Thanks for sharing information!
    Great Work!
    Keep it up!

  17. Great recipe! Got all the ingredients at the Farmers Market which of course made it the best. I massaged the kale with olive oil then added the lemon and I took the center stem/vein out of the mint to reduce the bitterness. Thank you Sylvia.

  18. I made this for dinner last night and it is so very delicious. Definitely going to become a regular in my kitchen. There are leftovers for today and I can’t wait to have it! When I make something for the first time I always follow the recipe exactly and make adjustments for my tastes the next time…this needs no adjusting. It is so good! Very happy yo have discovered your site. Thanks 🙂

  19. one of the best things i have ever made!! i added chopped radish and halved grape tomatoes per your suggestion. i love preparing it all in advance and when i am jonesin for this i just heat the wrap and put it together. so easy and a great trick up your sleeve!! making more tomorrow. xoxo

    mni wiconi

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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