Middle Eastern Grilled Eggplant Wrap

Ingredients:

2 eggplants, cut into 1/4 inch pieces
2 tablespoons oil

2 kale leaves, finely chopped
1 small bunch parsley, finely chopped
a handful of mint, chopped
2 green onions, chopped
1 small tomato, chopped
1 small cucumber, diced
4 radishes, slivered
2 tablespoons pomegranate seeds (optional)
juice of 1/2 a lemon
2 tablespoons olive oil
1 teaspoon sumac
salt and black pepper, to taste

pitted green or kalamata olives (optional)
tahini sauce
tannour bread

Salt the eggplants and set aside for half an hour. Then squeeze liquid and brush them with some oil. Grill on both sides and set aside.

Meanwhile, toss the vegetables and the dressing and prepare the tahini sauce.

To assemble wraps, place olives in the center of the bread and top with the salad mixture, followed by a drizzle of the tahini, then the eggplant slices.