Since cutting out bread from my diet it is amazing how little I miss it. Vegetables have taken a big part in holding a dish together. I find aubergine specially good because it holds it’s shape, you can “mold” it to hold other foods and it can take a lots of strong flavours.
Slice the aubergine thinly length way, sprinkle with salt and leave it for 1 hour or so to withdraw excess water. After this pat dry and in a very hot griddle pan mark the slices. You don’t need to cook it through as it will go in the oven later.
For this dish I have use beef steak marinated overnight in a teriyaki marinade but you can use any meat, fish or veg of your choice. Seal the beef in a very hot pan.
Assemble is easy, just wait a bit for it to cool enough to handle and put back in the oven.
Serve with a young leave salad dressed with some olive oil and good quality balsamic vinegar and sprinkle some Tamari Soya Sauce over the wraps.
A super quick mid-week lunch!