Middle Eastern Aubergine Wrap
A great filling lunch. All the vegetables can be prepared ahead and just warmed before eating, or eaten cold. This would be a great packed lunch as it is so easy to transport once wrapped in silver foil.
INGREDIENTS
40g chickpea flour
1/4 tsp cumin
1/4 tsp turmeric
85g aubergine diced
20g chopped kale
25g chopped onion
80g houmous
1 tablespoon of EVOO
salt and pepper
basil, parsley, mint
squeeze of lemon
INSTRUCTIONS
Mix the 40g of chickpea flour with the turmeric and the cumin and 65ml of water.
I use a nutribullet.
Leave to sit while you prepare the other ingredients.
Season the aubergine with salt and pepper and brush with oil. Airfry for 180* for ten minutes.
Meanwhile soften the kale and onion in a pan with half a tbsp of extra virgin olive oil with a lid on. Once the vegetables are soft remove the lid and let some of the liquid steam off.
When cooked, combine the aubergine, kale and onion with the herbs and a squeeze of lemon.
Finally, cook your wrap in a large, lightly oiled pan over a medium heat.
Once the flatbread is cool, spread the houmous on and then add the vegetable mixture.
Roll up and enjoy.
flatbread recipe thanks to @midlife.realife