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Charred aubergine and tomato wraps


Serves: 4 (2 wraps each)
timeTotal time:
Charred aubergine and tomato wraps
Recipe by Angela BoggianoRecipe photograph by Craig Robertson

Charred aubergine and tomato wraps


Serves: 4 (2 wraps each)
timeTotal time:

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Nutritional information (per serving)
Calories
643Kcal
Fat
39gr
Saturates
13gr
Carbs
51gr
Sugars
11gr
Fibre
10gr
Protein
17gr
Salt
4gr

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Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 large aubergines
  • 3 ½ tbsp olive oil
  • 2 tbsp chilli oil
  • 2 tsp garlic salt
  • 2 tsp mild chilli powder
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 3 ripe vine tomatoes, quartered
  • 1 red onion, cut into 8 wedges
  • 1 x 31g pack fresh coriander, roughly chopped
  • 8 corn tortillas
  • 1 avocado, peeled, stone removed and diced, to serve
  • 1 lemon or lime, quartered, to serve
  • 100g vegetarian mature cheddar cheese, grated, to serve
  • 4 tbsp soured cream, to serve

Step by step

Get ahead
Cook the aubergine, tomato and onion in advance if you want, then reheat before serving.
  1. Prepare the barbecue to medium until the coals turn a pale grey colour. Put a griddle pan or hotplate on the barbecue to heat up, or use a griddle pan on the hob. Cut the aubergines into long slices about 1.5cm thick. Mix together 3 tablespoons olive oil, the chilli oil, garlic salt, chilli powder, ground cumin and dried oregano. Brush this over both sides of the aubergine slices then put these on the barbecue (or griddle pan on the hob) and cook each side until tender and charred, about 4-5 minutes each side.
  2. Toss the tomato quarters and onion wedges in the remaining 1⁄2 tablespoon oil, then put on the hotplate or griddle pan and cook for 3-4 minutes until golden and starting to soften.
  3. Cut the chargrilled aubergines into pieces, transfer to a bowl and mix with the tomatoes, onions, coriander and some seasoning. Briefly heat the corn tortillas on the barbecue.
    Tip
    Corn tortillas have a slightly nutty flavour, which complements the spicy vegetables.
  4. Serve the tortillas with the aubergine mixture, chopped avocado, lemon or lime quarters, cheese and soured cream and allow people to help themselves.

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