WEDNESDAY WRAPS WITH HUMMUS AND AUBERGINE

Aubergines are in dire need of an image overhaul in India. I had no idea that so many people hated baingan simply because it’s one of my favourite vegetables! I was even allergic to it as a child but I liked it too much to let that stop me and luckily I’m not allergic anymore! The image makeover starts today with this amazing wrap! Middle Eastern and Mediterranean food seem like a meat lover’s haven but there are a few gems in the vegetarian section. This aubergine wrap will leave you wanting more! 

Time Management is key

It might seem like a lot of steps, but I promise this recipe is actually very easy! Timing is everything though. Time it right and it won’t take you any more than an hour! If you’re in a hurry, you can use store bought tortillas, hummus and raw red peppers and onions. All you’ll have to do is grill the aubergine! However, if you’ve got the time, you can make it all from scratch – just check out our Hummus recipe for the best ever hummus! 

EQUIPMENT

Grilling in an Indian household can be a bit of an issue. What do you do if you don’t have any outdoor space? You get yourself a Sanjeev Kapoor Tandoor! Much like with all their appliances, Wonderchef offers a range of tandoors so you can find one that’s just perfect for you! I personally love the Sanjeev Kapoor Tandoor Professional Plus because at 1800W, it’s got enough power to support a long grilling session. It’s also large enough to grill multiple items at once while still being light enough that I can easily whisk it in and out of storage when I need it.

Perhaps the reason I love it the most though is because of its 180° flat grilling! These tandoors are fantastic for sandwiches and wraps, but the 180° function gives you double the room to grill. This is great when grilling vegetables that need only a slight char. It’s also fantastic if you want to grill two separate items like meat and vegetables at once since you have two independent grills. I was able to lay out all my aubergine slices in one go on the tandoor. I also used the tandoor to grill my assembled wrap for 30 seconds just to seal it. 

The wrap comes together with sautéed onions and bell peppers rolled in a fresh homemade tortilla. The Wonderchef Granite Non-Stick Cookware Set of 4 had me covered on both fronts. The sauté pan is perfect for a quick flash fry of the onions and bell peppers and the dosa tawa was ideal for the tortillas. These pans will last you years but like most things you have to take care of them. Wonderchef has great tips on how to extend the lives of your non-stick cookware that I’ve been successfully following for years. 

As always, this recipe is flexible; you can add anything you like to your wrap. Any type of lettuce, vegetables or meat you like. You could add some toum to amp up the garlic flavour or some chilli sauce for some extra heat. Olives, tomatoes, raw onions, mushrooms, cucumbers and basil all taste great in this wrap. Similarly, while I have given measurements below, the quantities are up to you. Serve your awesome wraps up on the Teramo Stoneware Dinner Plate because a beautiful wrap deserves beautiful tableware! 

It’s a wrap on our Wednesday Wrap!

RECIPE CARD 

Serves: 2 
Time: 1 hr 20 minutes 

Ingredients:
For the Grilled Aubergine:

• 1 large aubergine 
• 1 tsp Garlic Powder 
• 1 tsp Chilli Powder 
• 1/2 tsp Cumin Powder 
• 1 tsp Salt 
• 3 Tbsp Olive Oil 

For the Roasted Red Peppers:

• 1/2 Red Pepper 
• 1/2 Yellow Pepper 
• 1 Large Onion
• 1/2 tbsp Olive Oil 
• 1/2 tsp Salt 
• 1/2 tsp Chilli Powder

For the Tortilla: 

• 3/4 Cup Flour 
• 1/4 tsp Salt
• 1/4 tsp baking powder 
• 1 Tbsp Olive Oil 
• 1/4 cup Warm Water 

Assembly: 

• 1/4 cup Hummus 
• 1/2 cup Lettuce (Finely Chopped) 
• 1/4 cup Feta (Crumbled) 
• Toum (optional) 

Method: 
For the Grilled Aubergine – 

1. Cut the aubergine into long thick slices – about 1/2 inch thick. 
2. Wash the slices and soak in some salted water. You can keep the slices submerged by placing a small plate over them. Soak for 30 minutes 
3. Dry the slices on paper towels thoroughly. 
4. Make the marinade by combining all spices, salt and olive oil in a bowl. 
5. Brush the marinade onto both sides of the slices. Set aside for 20 minutes. 
6. Lay the Sanjeev Kapoor Tandoor flat and heat it till the indicator light turns green. 
7. Grill the aubergine slices on each side fro 4 minutes or until cooked through with sufficient char marks on each side. Repeat until you complete grilling all slices. Set aside until assembly

Roasted Peppers- 

1. Add the oil to a skillet on high heat. 
2. Add the onions and cook for 1 minute. 
3. Add the peppers and cook for a further minute. 
4. Add the spices and cook for 2 minutes. You’re looking for slightly charred bits and veggies that are cooked but still slightly crunchy.  Set aside until assembly. 

Fresh tortillas 

1. Add the flour, salt, baking powder and oil to bowl and mix. 
2. Add slightly warm water to the flour and mix well. 
3. Knead the dough for 3-4 minutes or until soft and supple. 
4. Rest the dough for 30 minutes. 
5. Once rested, divide the dough into two. 
6. Roll out the tortillas until thin.
7. Place a large pan on medium heat. 
8. Cook the tortillas on both sides until you see small brown spots. 
9. Place them in a bread box or a casserole to steam until assembly. 

Assembly – 

1. Take a tortilla and spread 2 tbsps of hummus on it. 
2. Add some lettuce, roasted peppers and one or two slices of grilled aubergine. 
3. Roll the wrap and serve immediately, or optionally, grill the wrap for 30 secs – 1 minute on the grill. 
4. Enjoy! 

Author:  Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.