Tortillas with Cucumbers, Eggplant and Minted Yogurt

Description
Tortillas with Cucumbers, Eggplant and Minted Yogurt from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 4 tablespoons olive or vegetable oil
 * 1 medium eggplant, thinly sliced
 * 1 medium cucumber, thinly sliced
 * Small handful of fresh mint, chopped
 * Small handful of cilantro, chopped
 * 2 tablespoons chives, chopped
 * 1 green chili, seeded and thinly sliced
 * 7 oz. plain, low fat yogurt
 * 2 tablespoons mayonnaise
 * 2 large, flour tortillas
 * salt and pepper to taste
 * paprika to garnish

Directions

 * 1) Heat the oil in a frying pan. Add the eggplant and sauté for about 10 minutes or until golden brown. Drain and set aside to cool.
 * 2) In a medium sized bowl, mix mint, cilantro, chives, chili, yogurt and mayonnaise. Season with salt and pepper to taste.
 * 3) Arrange the eggplant slices over the tortillas.
 * 4) Spread yogurt sauce evenly over eggplant.
 * 5) Arrange cucumber slices on top of sauce.
 * 6) Roll up each tortilla and sprinkle paprika to garnish and serve.