Aubergine Wraps

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.

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Keep them warm in the oven as you mark them

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.

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You may want to leave it a bit pink as it will go in the oven for a bit

Assemble is easy, just wait a bit for it to cool enough to handle and put back in the oven.

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It should only take 10 minutes to warm it through

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.

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A super quick mid-week lunch!

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