Make the Tzatziki:

• Grate the cucumber, salt it, and squeeze as much liquid out of it as you can. Then if you have time salt it, let drain and squeeze more liquid out of it.
• Mix the garlic into the Greek yogurt and then stir in the cucumber. Let sit in the refrigerator for about half an hour, taste and if salt is needed adjust the taste.

Roast the Eggplant

• Preheat the oven to 350
• Brush two baking sheets with oil
• Slice the eggplant about 1/4″ thick.
• Lightly brush both sides of each eggplant slice with olive oil.
• Bake in the preheated oven for half an hour, turning the slices halfway through, until soft. If they need a little longer keep baking but check every five minutes as they will burn if not attended to.
• Set aside

Roast the Chickpeas

• Drain and rinse the chickpeas. Pat dry.
• Place on a baking sheet and mix with 1 TBS olive oil, 1 tsp paprika and 1 tsp garlic powder.
• Bake in the preheated oven for 15 minutes.

Make the Tortillas:

• Warm the tortillas in the oven for about 5 minutes. The residual heat from cooking the eggplant and chickpeas should do the job.
• Spread about 2 TBS tzatziki on the tortilla, add some lettuce followed by a couple of slices of roasted eggplant, two pieces of sliced avocado and some chickpeas. If desired add onion but I don’t like it so I didn’t serve it.
• Fold up the tortilla and enjoy