Friday, 3 June 2016

Aubergine wedges in a wrap

Summer is here ?! Apparently so! It's been raining for a week, the sun is nowhere to be seen and it's still cold. These wraps has cheered us all up with the taste of a smelly tomatoes, sharp aubergines and a hint of a garlic, chili and basil...


serve 4

2 aubergines sliced into wedges 
6 small tomatoes
1 clove garlic
1/2 tsp chili flakes 
dry basil
olive oil
salt and pepper
fresh basil 

for the wraps: 200 gr flour, half to be wholemeal
1 tsp baking powder
1/2 tsp salt
40 ml oil
120 ml warm water

First make the wraps: place all ingredients into a medium size bowl and mix them all up until you form a dough. Cover with tea towel for an hour or two.
Place the dough onto a floured board and divide into 8 balls.
Using a rolling pin, roll each ball into a round using more flour if needed.
Heat a non stick frying pan and dry-fry the breads for 30 seconds of each side.

While you wait for the dough to rest, cut the aubergines into wedges, sprinkle some salt and set a side.
Cut the tomatoes into a small chunks, add the chili flakes, garlic, dry basil and some pepper.
Pre-heat the oven on 180 C.
Place the aubergines onto a baking tray and sprinkle oil generously .

Roast them for a 30 minutes, then add the tomato mixture and roast for 15 more minutes.
Sprinkle with fresh basil before serving.

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