Ingredients for 4 servings:

For the aubergines:

2 large aubergines, cut in sticks

4 garlic cloves

1 tbsp smoked paprika

1 tbsp sesame

1 tbsp cumin

salt and pepper

2 tbsp olive oil

For the salad:

4 tbsp Mayo Vegan Sauce by Condito The Green Line

1 tbsp sun-dried tomato puree

1 tbsp tomato paste

1 tbsp red wine vinegar

For serving:

4 tortillas

rocket

green onion, chopped

Method:

Preheat the oven to 220°C. Use a large bowl to prepare the aubergines. Add the garlic, paprika, sesame, cumin, salt, pepper, olive oil and mix them all together nicely.

Transfer the aubergines to a baking sheet and roast them for about 20’ or until they are well cooked.

Next, prepare the salad. In a bowl, put all the salad ingredients together and mix well.

When the aubergines are ready, they are ready to serve. Place the tortillas open on your kitchen counter side by side and add a tablespoon of the sauce you prepared in each. Add a few aubergines in each tortilla and finally add the rocket and onion. Wrap and serve.