Slice the eggplants, lenghtwise, into 1/4" slices. Then in a skillet over medium-high heat, saute them in olive oil until they are just tender and are getting slightly golden. Do them in small batches, so as not to over-crowd the skillet. Set aside to cool.
Mix together the cream cheese, mustard, milk, pesto, salt and pepper.
With a rubber spatula, spread a dollop of the cream cheese mixture evenly over the surface of a tortilla.
Place a small handful of spring greens on the bottom third of the tortilla, then sprinkle a few onion strips over the top of the greens. Place a few of the red pepper strips along the top of the greens. Then finish with a line of grilled eggplant across the top.
Start rolling the torilla up tightly from the bottom. Place the finished roll, seam side down on a tray. When you have completed all the rolls, place the tray in the refrigerator to allow the rolls to set.
With a serated knife, cut across the rolls into bites that are about 3/4" wide. Arrange the rings tightly on a serving platter. Serve.
* NOTE: Flour tortillas are a good substitute for lavash or cracker bread. Plus, if you can find different colored, flavored tortillas, they make for a very nice presentation.