1/4 cup (60 ml) oil-packed sun-dried tomatoes, drained and finely chopped
1/4 cup (60 ml) mayonnaise
12 large slices eggplant, about 1/2 inch (1 cm) thick
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) balsamic vinegar
1/2 tsp hot pepper flakes
4 large wheat tortillas
4 lettuce leaves
Salt and pepper
Sun-dried tomato mayonnaise
In a bowl, combine the sun-dried tomatoes and mayonnaise. Set aside.
In a large skillet over medium-high heat, brown half the eggplant slices on both sides in half the oil. Season with salt and pepper. Deglaze with half the balsamic vinegar and reduce until dry. Sprinkle with half the hot pepper flakes. Set aside
on a plate. Repeat with the remaining eggplant slices. Let cool.
Spread each tortilla with sun-dried tomato mayonnaise. Garnish with eggplant slices and lettuce leaves. Roll up the tortillas. Serve warm or cold.