Char the eggplant using your preferred method: grill at 450–500°F for 10–20 minutes, gas stove over direct flame for 8–15 minutes, or oven/broiler at 400–450°F for 20–40 minutes. Rotate or broil as needed to achieve even blistering.

Allow eggplant to cool slightly, peel, and discard the skin. Drain flesh in a colander for a few minutes to prevent watery filling.

Transfer drained eggplant to a food processor or bowl. Add tahini, garlic, lemon juice and zest, olive oil, salt, and optional smoked paprika or cumin. Pulse or mash to your desired texture: smooth, rustic, or hybrid.

Warm the flatbreads or tortillas 30–60 seconds to make them pliable.

Spread a generous layer of the eggplant mixture on each wrap, leaving a small border to prevent overflow.

Layer cucumber, tomato, romaine, red onion, and fresh herbs on top of the spread. Optional: sprinkle toasted pine nuts or drizzle yogurt for added richness.

Fold the sides in and roll the wrap tightly. Rest seam-side down for 1 minute. Optional: griddle each side 30–60 seconds for a warm finish.

Serve with extra dip or pita chips. Store leftovers in an airtight container in the fridge up to 5 days.