Aubergine wraps

45 MINUTES | SERVES 4 | EASY |

V

aubergine 1

plain flour 60g, seasoned

dried breadcrumbs 100g

eggs 2, lightly beaten

olive oil 2 tbsp flatbreads or wraps tomatoes 2, sliced

lettuce leaves to serve sriracha or ketchup to serve

hummus to serve (optional) YOGURT DIP natural or greek yogurt 250g

courgette 1, grated

garlic Ω a clove, crushed

mint 4 sprigs, leaves chopped

ground cumin º tsp

• Slice the aubergine into 1cm rounds. Sprinkle with salt on both sides and put in a colander. Set aside for 10 minutes.

• To make the yogurt dip, combine all the ingredients in a bowl and chill.

• Rinse the salt off the aubergine slices and pat dry with kitchen paper.

• Put the flour and breadcrumbs on separate plates. Put the eggs in a bowl. Line up the plates in the order of flour, eggs, spare plate and then breadcrumbs.

• Dip the aubergine first in the flour, shaking off any excess. Then pass it through the egg mixture and leave on the spare plate to drain. Repeat with the remaining aubergine rounds, then crumb them in the breadcrumbs and set aside.

• Heat a large frying pan over a medium heat. Add the olive oil and, once hot, put the crumbed aubergine slices in the pan (you may need to work in batches). Fry for 2-3 minutes until golden, then flip and cook for another 2 minutes on the other side. Drain on kitchen paper. Serve warm, wrapped in flatbreads with tomato, lettuce, yogurt dip, sriracha and hummus, if you like.

PER SERVING 585 KCALS | FAT 19.7G

SATURATES 7.8G | CARBS 78.5G | SUGARS 9.5G

FIBRE 7.4G | PROTEIN 19.6G | SALT 2.1G