THESE ROLL-UPS ARE a handful of flavor, with the roasted eggplant providing the substance of the sandwich. Season generously with salt and pepper and be sure to provide extra napkins.

SERVES 6

INGREDIENTS

TZATZIKI:

• 2 English cucumbers, quartered lengthwise and thinly sliced
• 2 cups plain yogurt
• ¼ cup chopped fresh mint leaves
• 6 garlic cloves, minced
• ¼ cup extra virgin olive oil
• 2 tablespoons white or red wine vinegar
• Salt and freshly ground black pepper

ROLL-UPS:

• 4 large ripe tomatoes, quartered and sliced
• 1 cup thinly sliced Vidalia or other sweet onion
• 5 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper
• 2 medium-size eggplants (about 3 pounds), peeled and sliced into ⅜-inch-thick rounds
• 6 pieces lavash or other flatbread

INSTRUCTIONS

1. To make the tzatziki, combine the cucumbers, yogurt, mint, garlic, oil, and vinegar. Season generously with salt and pepper. Set aside at room temperature to allow the flavors to develop.
2. To make the roll-ups, combine the tomatoes and onion in a medium-size bowl. Add 2 tablespoons of the oil and the vinegar and toss to coat. Season generously with salt and pepper and set aside at room temperature to allow the flavors to blend.
3. Preheat the oven to 400°F. Brush two rimmed baking sheets with oil.
4. Brush both sides of the eggplant slices with the remaining 3 tablespoons oil and arrange in a single layer on the baking sheets. Season generously with salt and pepper.
5. Place the baking sheets side by side. Roast for 20 to 25 minutes, until the eggplant is well browned and very tender, turning once. (If the baking sheets do not fit side by side, place one on the middle rack and the other on the bottom rack and rotate them once or twice during the roasting process.)
6. To assemble the roll-ups, spread each lavash with the tzatziki mixture. Arrange the eggplant down the center of each lavash. Top with a few tablespoons of the tomato mixture and roll up.
7. Serve at once, passing any extra tomatoes and tzatziki at the table.