I have a bit of an obsession with Middle Eastern sandwiches and wraps and by a bit, I mean I was eating them 3-4 times a week at one point (like this falafel wrap). Well, the obsession has come back around again, and right now I’m enjoying this healthy eggplant and halloumi wrap. This healthy halloumi wrap combines the creaminess of eggplant with salty, savory halloumi, refreshing tomato and cucumber salad, and Lebanese garlic sauce. It’s a perfect blend of flavors and textures for a wholesome, filling, healthy vegetarian lunch or dinner. It also makes for a great vegetarian BBQ main but can also be made year-round with a grill pan or simple skillet. Best of all, this wrap contains just 6 ingredients (12 when making the cucumber and tomato salad from scratch) and just 15 minutes to prepare! Serve alone, with a side salad (like this Traditional Tabbouleh Salad), or part of a BBQ spread!
The Ingredients
Wrap: I use a traditional Middle Eastern flat pita bread that you can buy in Middle Eastern stores. You could substitute this with a tortilla too – feel free to use gluten-free if preferred. Eggplant: sliced into 1/4-inch thickness slices. When I’ve run out of eggplant, I use chickpeas (plain or roasted crispy chickpeas). Halloumi: it’s best to use full-fat, high-quality halloumi. I purchased pre-sliced halloumi – if you use a block, slice it into thin into 1/4-inch slices. You could also create a vegan version with a dairy-free halloumi alternative. Tomato cucumber salad: I use homemade tomato and cucumber salad within the halloumi wrap for a little tang and fresh crunch. Lettuce: use the lettuce of your choice or baby spinach leaves. Garlic sauce: I use homemade Lebanese toum – feel free to substitute this with storebought garlic aioli or a combination of garlic, yogurt, and salt and pepper (use plant-based, if preferred).
Optional Add-Ins
Avocado: although optional, I like the addition of the healthy fats and creamy flavor. 1/2 of a small avocado is enough per wrap. Olives: for more of a Mediterranean halloumi wrap, then feel free to add some olives (Kalamata are best). You can also sprinkle oregano over the halloumi. Hummus: instead of (or alongside) the garlic sauce base, you can use a thin spread of creamy hummus. For spice: feel free to add a little chili sauce and/or red pepper flakes.
How To Make Eggplant and Halloumi Wraps
First, prepare the eggplant and halloumi in a grill pan, indoor grill ‘press,’ or outdoor grill. Using a dry (no oil) grill pan, it should take just 2-4 minutes on each side over medium-high heat. Alternatively, you can cook the eggplant in the oven or Air Frier. Be careful not to flip over the halloumi too quickly, or it will fall apart. You may need to do this in batched (i.e., the eggplant first, then halloumi, or the other way around). To keep the first batch warm, place on a plate covered with a kitchen towel. To prepare the wrap, first spread a little garlic sauce on the bottom of the wrap. Then add the lettuce, a layer of eggplant, then halloumi, and finally the tomato-cucumber salad. Fold in the outside of the wrap and then, optionally, grill the wrap in the same pan/press until golden brown and crispy on both sides. Chop in half and then enjoy!
How To Make Ahead and Store
To make ahead: You can prepare the grilled halloumi, eggplant, and tomato and cucumber salad the night before and store it in separate containers. Then assemble the wrap just before eating (or the morning of the day you plan to eat them). To store: The wrap will go soggy over time as the tomato and cucumber salad released liquid into the wrap. For that reason, the prepared halloumi wrap is best eaten within a day.
How To Serve
You can enjoy these eggplant and halloumi wraps warm or cold and either alone or as part of a larger meal. Here are some of my favorite sides to enjoy with the eggplant halloumi wrap.
Batata harra: this Lebanese spicy potatoes dish is another great addition to any Lebanese wrap or a great side dish to one. Think of it as a healthy potato salad with a spicy twist (though you could alternatively serve this Healthy New Potato Salad With Green Beans). Traditional Tabbouleh Salad (Tabouli Salad) Sweet Potato Fries or Crispy Baked Fries Alongside this Lebanese Green Beans (Loubieh Bi Zeit) (served warm or cold). With dips: Like creamy hummus, muhammara, or creamy yogurt dip (borani). With roasted veggies, like these Mediterranean Roasted Vegetables.
Recipe Notes
You can optionally salt the eggplant slices to remove some of the excess liquid and some of the bitterness (though bitterness isn’t as much of an issue in today’s bred eggplant varieties). To salt the eggplant, add the slices to a large kitchen towel-lined baking tray and salt liberally on both sides. Allow it to rest for between 40-60 minutes, then blot with more kitchen towels. To reduce some of the salt of the halloumi, give the slices a rinse under a cold tap and pat dry before grilling. You can also enjoy these as eggplant halloumi lettuce wraps for a lower-carb option. Simple omit the wrap and use large lettuce leaves instead.
Related Recipes
Lettuce Wraps Recipe Homemade Easy Falafel wrap 7+ Healthy Breakfast Quesadillas Viral Tortilla Hack (20+ Global Filling Ideas + Low-carb Options!) BBQ Jackfruit Veggie Burrito (7-Layer Burrito) Vegetarian Stuffed Grape Leaves (Dolmas) How to Make Eggplant Parmesan (Eggplant Parmigiana)
If you try this grilled eggplant halloumi wrap recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
