Baba Ghanoush And Roasted Pepper Wrap Recipe

1. 1

   Roast the aubergines at 220C/425F/Gas Mark 7 for 35 min till charred and soft.

2. 2

   Alternatively barbecue for 25 min.

3. 3

   Then cold slit and scoop out the flesh into a bowl.

4. 4

   Mash together with the garlic lemon juice tahini cumin and seasoning to taste.

5. 5

   You could use a food processor for this if you prefer.

6. 6

   The paste is baba ghanoush.

7. 7

   To assemble spread baba ghanoush over the hot flatbread top with spinach pepper slivers and olives.

8. 8

   Fold or possibly roll cut diagonally and serve.

9. 9

   Use lavash or possibly village bread available in Turkish/middle Eastern shops or possibly Harvey Nichols; or possibly Discoverys Wrap n Roll large tortillas available in supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.