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Oriental Wraps with Grilled Veggies & Baba Ghanoush

A touch of the Arabian Nights on your plate? That's exactly what these oriental wraps with grilled vegetables taste like. They are accompanied by a creamy and spicy aromatic Baba Ghanoush. A true feast for the senses, as so many flavors are combined in this delicious and quickly prepared dish. Really the absolutely perfect menu for your next barbecue with friends. In that sense, on the wraps, ready, go!

Course dinner & lunch
Cuisine Oriental
Keyword baba ghanoush, grilled vegetables, wraps
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Author Velvet & Vinegar


baba ghanoush

  • 2 eggplants approx. 600g, organic
  • 2-3* cloves garlic organic
  • 2 tbsp lemon juice organic
  • 2 tbsp tahini
  • 2 tsp cumin
  • smokey salt* to taste, organic


  • sesame oil for greasing forgreasing, organic
  • 1 green zucchini organic
  • 1 yellow zucchini organic
  • 1 red pepper organic
  • 1/2 cucumber organic
  • sesame seeds to sprinkle over it to sprinkle over it, organic
  • cilantro to sprinkle on top, organic
  • 4 wraps organic


  1. Preheat grill or oven to 220° Celsius. Prick aubergines several times with a fork. Put them on the grill or a baking tray. Grill/roast in the oven until the skin turns brownish-black. Approx. 30-40 minutes°. You should be able to cut it without pressure. The inside should be soft.
  2. Let the aubergines cool down briefly, skin them and cut the meat into pieces.
  3. Put it in a blender or food processor with all the other ingredients for the Baba Ghanoush and chop it into a creamy puree.
  4. Cut the zucchini lengthwise into thin strips. Cut the peppers in half. Cut them in half again.
  5. Coat the grill grid or a grill pan with sesame oil. Fry the vegetables on both sides until the typical grill stripes are visible*.
  6. Halve cucumber and cut each half in thin stripes.

  7. Heat the wraps briefly on both sides on the grill grid or in a pan. Spread with Baba Ghanoush, place grilled vegetables and cucumber on top, sprinkle with sesame seeds and coriander.

Recipe Notes

The whole dish can also be prepared with a pan and oven. A grill is therefore not absolutely necessary.

*I like it rather garlicky. If it's not your thing, you can just take 1-2 cloves.

*The smoked salt gives the Baba Ghanoush a subtle smoky note, but is not absolutely necessary. You can also use regular salt.

*I do not give any information about the amount of salt, because everyone salts differently. It is best to add a little salt and try again and again until the desired intensity is reached.

*The roasting/grilling time of the eggplants can vary greatly depending on the grill/oven. It is therefore essential to check regularly how the eggplants look like and act accordingly.

*If possible, do not move the grilled vegetables, otherwise the beautiful grill strips may slip or not be formed.