1 packet halloumi (you won’t use the whole thing), cut into 12 thin slices
6 small Japanese eggplants, stalk, end and sides sliced off and sliced thinly
3 wraps, The Spice Tailor Plain Naans or thinish flatbreads
200g (+ 2 tbs. extra for the marinade) Greek yogurt
small handful each of chopped fresh coriander and mint leaves
3 tbs. finely chopped red onion
1 tbs. Extra virgin olive oil
Handful of rocket (optional)
Salt and freshly ground black pepper
Open the Spice Tailor Packet and keep the spices aside for another day. Squeeze the two packets of sauces into a large bowl and add the cheese and aubergine slices. Leave to marinade for 20 minutes or more.
Preheat the grill or oven to 200C and place the halloumi and eggplant slices in a non-stick baking tray or some foil and grill/bake until the eggplants are soft and the halloumi is lightly charred, around 10-12m. Wrap your tortillas in foil and warm in the oven for the last few minutes or heat the flatbread according to packet instructions.
Meanwhile, stir together the yogurt, herbs, onions, oil and season to taste adding lots of black pepper.
Place your flatbread on your work surface, spread generously with the yoghurt mix, top with the halloumi,eggplant and rocket and roll into a wrap or slice into wedges. Serve hot.
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