Preheat the Oven: Preheat the oven to 425°F.
Slice the Eggplant: Cut the eggplant into rounds approximately ¼ inch thick.
Season the Eggplant: Brush both sides of each eggplant slice with olive oil, then season with salt and pepper.
Arrange for Roasting: Place the seasoned eggplant slices on a parchment-lined sheet pan in a single layer.
Roast the Eggplant: Roast for 25–30 minutes, turning the slices over after 20 minutes, until the eggplant is tender and roasted.
Prepare the Kale: Stack the kale leaves and thinly slice them into ribbons, then place the shredded kale in a bowl.
Add the Herbs and Onion: Finely chop the Italian parsley and mint, leaving thin stems if desired, and add them to the kale along with the finely diced onion.
Dress the Slaw: Add 2 tablespoons olive oil, 2 tablespoons lemon juice, ¼ teaspoon salt, and black pepper to the greens, then toss thoroughly until well coated.
Adjust the Slaw: The greens should be quite juicy, so if needed, add a little more olive oil and lemon juice in equal portions.
Add Optional Vegetables: Mix sliced radishes or tomatoes into the slaw if desired, or reserve them to layer directly into the wraps.
Make the Tahini Sauce: Whisk the tahini paste, hot tap water, lemon juice, salt, and minced garlic together in a small bowl until combined.
Warm the Wraps: Lightly warm or toast the tortillas or wraps.
Assemble the Wraps: Spread the inside of each warm wrap with tahini sauce, then add the warm roasted eggplant and a generous mound of the dressed greens.
Add Toppings: Finish with tomatoes, radishes, and feta if desired.
Serve: Serve as 2 large wraps, 4 smaller wraps, or 3 medium-sized wraps.
