Ingredients

12 white or yellow corn taco shells or 8-inch flour tortillas
1 clove garlic, minced
1/2 teaspoon salt
2 teaspoons tamari or soy sauce
2 teaspoons rice vinegar
2 teaspoons dark sesame oil
1 large eggplant (about 11/2 pounds), cut in 1/4-inch horizontal slices (see note)
1 cup plain low-fat yogurt or soy yogurt
1 tablespoon sesame seeds
Vegetable oil for brushing eggplant

Directions

Heat oven to 250 F. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas in oven until heated through or about 10 minutes. Alternatively, wrap tortillas in damp paper towels and microwave on high 30 to 60 seconds.

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

Preheat stovetop grill or griddle according to manufacturer's directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Brush tops with more oil, turn slices, and cook until eggplant is golden and flesh is tender, about 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 taco shell or tortilla. Garnish with dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients. Makes 12 wraps.

Note: Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper towels. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting.

Nutritional information per wrap: 89 cal., 3 g pro., 4 g fat (1 g saturated), 11 g carbo., 0 chol, 1,724 mg sodium, 3 g fiber.