Asian Grilled Eggplant Wraps with Garlic Sauce

SERVES 12 --

Makes 12 wraps 30 minutes or fewer

12 8-inch flour tortillas
1/2 tsp. salt
1 clove garlic, minced
2 tsp. tamari or soy sauce
2 tsp. rice vinegar
2 tsp. dark sesame oil
2 small eggplants (about 1 1/2 lb.), cut into 1/4-inch sliced
Vegetable oil for brushing eggplant
1 cup plain soy yogurt
1 Tbs. sesame seeds

Directions:

Heat oven to 250F. Wrap tortillas in foil and bake about 10 minutes,
or until heated through. Alternatively, wrap tortillas in damp paper
towels and microwave on high for 30 to 60 seconds.

Meanwhile, in small bowl, whisk together garlic, tamari or soy sauce,
vinegar and sesame oil. Set aside.

Preheat stove-top grill or griddle according to manufacturer'<WBR>s
directions. Brush eggplant lightly with oil and place, oiled side
down, on grill. Cook over medium-high heat for 4 to 5 minutes.
Transfer eggplant to a platter and brush with garlic sauce, then cut
each slice into three.

To assemble, place 2 to 3 pieces eggplant in each tortilla. Garnish
with dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla
around filling ingredients.

PER WRAP: 89 CAL; 3 G PROT; 4 G TOTAL FAT (1 SAT. FAT); 11 G CARB.; 0 MG CHOL; 1724 MG SOD.; 3 G FIBER