-Red Wine Vinegar
-Seasoned Salt and Pepper
Wash, peel, and cut the eggplant; whisk the ingredients for the marinade in a bowl; add the eggplant in a zip style bag and add marinade; refrigerate for about 24 hours; the next day grill eggplants and start layering the wrap (can be warmed if you want) by spreading pesto to the wrap, arugula, eggplants, and parmesan cheese; then wrapping it up to enjoy.
I used basil that I'm growing to make the pesto. This is my second time using liquid smoke and I'm really liking it. Check out what I made the first time I used it.