Grilled Eggplant Wraps with Spicy Tahini Slaw

Directions

1. 1
   In a small bowl, whisk together the apple cider vinegar, tamari, olive oil, teaspoon of sea salt, teaspoon of garlic powder, black pepper, and oregano.
2. 2
   Place the eggplant in a large dish, and pour the mixture over it.
3. 3
   Let marinate for an hour or two.
4. 4
   Heat a grill pan over medium-high heat, or heat your grill to medium-high.
5. 5
   Place the eggplant slices on the grill, and cook for 3-5 minutes on each side, until the slices are tender and have nice grill marks. If your grill is really hot, youll only need 3 minutes per side, but if its a little cooler, it might take 5 minutes per side.In a small bowl, whisk together the tahini, lemon juice, water, mustard, red pepper flakes, and the rest of the salt and garlic powder.
6. 6
   Place the shredded cabbage in a large bowl and pour the tahini over it.
7. 7
   Mix it all together until the cabbage is totally coated in the tahini.
8. 8
   Place half of the eggplant slices on each wrap, about an inch from the bottom edge and two inches from the sides. Top with half of the cabbage mixture on each. Starting at the bottom, carefully roll the wrap, tucking in the sides as you go.
9. 9
   Serve while the eggplant is hot, or refrigerate and serve cold.