A delightful Mediterranean-inspired wrap featuring sautéed eggplant, fresh vegetables, and a tangy yogurt sauce.
Prepare the sauce by combining the yogurt, crumbled feta cheese, juice of the lemon, and a pinch of salt in a mixing bowl. Stir until smooth and set aside.
For a creamier sauce, use Greek yogurt and blend the mixture for a smoother texture.
Dice the tomatoes and cucumber, and finely chop the scallions, olives, parsley, and oregano. Combine them in a bowl with the red wine vinegar, salt, and pepper. Mix well and refrigerate.
Chilling the vegetable mix enhances the flavors and keeps it fresh.
Slice the eggplant into rounds and sauté in a skillet with olive oil over medium-high heat until golden and tender, about 5 minutes.
Ensure the skillet is hot before adding the eggplant to achieve a nice sear.
Warm the pita bread in a dry skillet or oven until soft and pliable.
Warming the pita makes it easier to fold and enhances its flavor.
Assemble the wraps by spreading a generous amount of sauce on each pita, adding a portion of the vegetable mix, and topping with sautéed eggplant. Fold and wrap in foil for easy handling.
Wrapping the pita in foil helps keep the fillings intact and makes it convenient to eat.
Serve the wraps immediately and enjoy the fresh and vibrant flavors.
Pair with a side of hummus or a light salad for a complete meal.
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