These are one of my family's favorite sandwiches and we've been eating them for decades. With Violife vegan feta cheese, they taste exactly like we remember. I usually make these sandwiches on the grill but it's just too cold outside. The oven works just as well but if your climate accommodates grilling, I highly suggest it.
INGREDIENTS
1 large eggplant
Olive oil
Red onion, sliced
Shredded lettuce
Tortilla shells or wraps of choice
(Feta sauce)
1/2 block Violife vegan feta cheese
1/3 cup vegan mayonnaise
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1/2 tsp dried oregano
1 clove garlic minced
DIRECTIONS
1. Blend or process vegan feta (break up or shred the feta first), vegan mayonnaise, extra virgin olive oil, lemon juice, 1/2 tsp oregano and 1 clove garlic until mostly smooth, adding additional lemon juice if needed. Season to taste with salt and pepper. Refrigerate while preparing eggplant.
2. Preheat oven to 425°F. Slice eggplant into 1/2" slices. Sprinkle with salt and allow to rest in colander for 10 minutes.
3. Wipe salt from eggplant slices. Coat a baking sheet with olive oil. Lay eggplant slices on baking sheet then brush tops of eggplant with additional oil. Sprinkle with salt and pepper (and a pinch of oregano--optional). Bake 15 minutes, turn over and continue to bake another 10 minutes. Or grill on BBQ until browned.
4. Heat wraps in oven or microwave. Assemble wraps with vegan feta cream, roasted/grilled eggplant, red onion and lettuce.