Chickpea and Grilled Eggplant Wraps

Ingredients:

• 1 small clove of garlic
• 2 tsp freshly squeezed lemon juice
• 3/4 cup Greek yogurt
• 1 can (430 g) canned chickpeas, rinsed and drained
• 1 medium eggplant, sliced ​​into 2cm thick rounds (about 400g)
• 3 tbsp. l. olive oil
• 4 soft tortillas, 25 cm in diameter.
• 4 tsp dried oregano
• 1 ripe medium tomato, diced (about 220 g)
• 2 small cucumbers, cut lengthwise into 4 pieces and slice thinly (about 100 g)
• Half a small heart of romaine lettuce, thinly sliced ​​(about 1 cup)

Preparation:

1. Preheat a grill or grill pan over medium heat.
2. Grate the garlic into a medium bowl and add lemon juice. Let sit for about 2 minutes. Stir in the yogurt, 2 tablespoons of water, and 0.5 teaspoon of salt.
3. Place the chickpeas in a large bowl. Add 1/4 cup of the yogurt sauce and set aside.
4. Generously brush the eggplant slices with olive oil on one side and sprinkle with salt. Grill, oiled side down, until browned, turning once to brown more of the surface, 2 minutes total. Brush the tops with olive oil, sprinkle with salt, flip, and grill until very tender, another 1 to 2 minutes. Transfer the eggplants to a cutting board, roughly chop, and then gently toss with the chickpea mixture. Taste and season with salt and pepper if needed.
5. To make wrapsSpread 2 tablespoons of the yogurt sauce on one of the tortillas. Sprinkle with 1 teaspoon of oregano. Spoon about 1 cup of the chickpea mixture across the tortilla, about 3 inches from the bottom, leaving about an inch on the sides. Top with sliced ​​tomatoes and a little salt, then add some cucumbers and lettuce. Fold the edges of the tortilla over the chickpeas, then roll them up tightly, starting at the bottom edge. Repeat with the remaining tortillas and filling. Cut each wrap in half diagonally and serve.