Okay
yes, that sounds like a lot of stuff stuffed into one little wrap but man, do
they go amazingly well together!
You’ve
got the dense, creaminess of the hummus, the freshness of the salad and the
flavourful eggplant filling all fitted nicely in a wholemeal tortilla. Resistance
is futile, we tells yah!
It’s
a quick and filling recipe for sahur
too! The hummus and salad can be made ahead of time, and the eggplant takes
barely 15 minutes to prepare (though this can also be made ahead of time and
reheated during sahur).
Here’s
how to make it!
For
the Cous Cous Salad part, check out the recipe here.
For
the Hummus part, check out the recipe here.
Eggplant Filling Ingredients:
1
large eggplant, sliced
10
large cherry tomatoes, sliced in half
2
large red onions, blended
5
cloves garlic, roughly blended
A
handful of coriander, roughly chopped
Light
soy sauce
Cumin
powder
Extra
virgin coconut oil
Sea salt + cayenne pepper
Wholemeal
tortilla wraps
Steps:
2. Sauté
the onion and garlic puree in hot coconut oil until it starts to dry up.
4. Add
in soy sauce and cumin powder, and stir until it forms a thick paste.
6. Cover
the pan and let simmer for about 10 minutes, until the eggplant start to
soften.
7. Season
with sea salt and cayenne pepper.
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