Vegetarian
Harissa Roasted Aubergine with Crispy Kale, Crunchy Radish and Tahini Sauce
By Tiger Lily Quinn
By Tiger Lily Quinn
BREAD TYPE
- Toasted wrap or Flat bread
FOR THE FILLING
- 1 small aubergine
- 1 tbsp Flora Original, melted
- 1 tsp harissa
- 1 tsp ras el hanout
- Sea salt and cracked black pepper
- 50g curly kale
- 2 radishes
- 2 wraps or large flat breads
FOR THE TAHINI SAUCE
- 2 tbsp tahini
- 1 tsp garlic puree
- Juice of 1/2 lemon
- 1 tsp maple syrup, optional
- Pinch of sea salt
- Preheat the oven to 200C/180C fan/gas 6. Slice the aubergine into 1cm thick rounds. In a bowl, whisk together the melted Flora, harissa, ras el hanout and a generous pinch of salt and pepper.
- Dip the aubergine slices in the marinade to completely cover before placing on a baking tray. Roast in the oven for 20 minutes until the aubergine is soft and the marinade starts to caramelise.
- In the last 5 minutes of cooking, add the kale to the baking tray to crisp up.
- In the meantime, make the tahini sauce. Whisk together the tahini, garlic puree, lemon juice, and the maple syrup, should you want a little sweetness. Add 1 - 2 tbsp cold water, whisking to your desired consistency. Set aside until ready to serve.
- Toast the wraps in a dry frying pan and thinly slice the radishes. Remove the aubergine and kale from the oven and allow to cool slightly.
- Take a toasted wrap and spoon on a little tahini sauce, spreading to the edges of the wrap. In the centre of the wrap, layer in half the kale and aubergine and sprinkle with a little radish. Repeat with the second wrap and remaining ingredients.
- Spoon over a little more sauce before folding in the sides of the wrap. If required, the wrap can be held using a wooden skewer or cocktail stick. Serve warm with any remaining sauce for dipping.
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