Grilled Eggplant & Harissa Flatbread

Makes four flat breads
Takes 15 mins to make

Ingredients

Harissa Paste ingredients (store bought will work too)
1/3 cup olive oil
1 tsp smoked paprika
1 tsp coriander seeds
2 tsp cumin seeds
1 clove of garlic, crushed
1 Tbsp tomato paste
1 tsp chilli flakes
1 Tbsp red wine vinegar
½ tsp salt

4 Rebel Bakehouse Gluten Free White Wraps
2 eggplants
2 roasted red peppers, thinly sliced
½ cup feta, crumbled
2 tbsp sliced red chilies
2 tbsp coriander leaves
2 tbsp dukkha

Method

Preheat the oven to 200°C fan bake.

To make harissa paste, place all the ingredients into a medium mixing bowl and whisk well to combine.

Lightly brush wraps with a little harissa paste and place in the oven for 5 minutes or until they start to turn golden and crisp up. Remove from oven and set aside.

Slice your eggplant lengthwise into 1 cm thick slices and brush both sides with harissa paste. Working in batches, grill the eggplant slices in a grill pan over a medium high heat for 4 minutes each side, or until cooked through and tender. Cut the grilled eggplant slices in half lengthways.

Now it’s time to assemble your flatbreads – no wrapping required! Evenly divide the grilled eggplant across your four crispy wraps. Top each wrap with crumbled feta and sliced roasted red peppers, then garnish with sliced red chilies, coriander leaves and a sprinkling of dukkha. Serve immediately.