LAB Recipe – Grilled Aubergine and Onion Relish Tortilla Wraps
For the relish:
1 red onion
1 large tomato
2 garlic cloves
2tbsp olive oil
1tsp of chilli flakes
1tsp of fennel seeds
2tbsp of brown sugar (or caster sugar)
2tbsp of red wine vinegar
For the tortilla wraps:
300g all purpose flour
100g water (at room temperature)
1tsp baking powder
4tbsp olive oil
For the filling:
- 2 large aubergines - 120g of feta cheese - 2tbsp olive oil
- salt and pepper to taste
Start with the relish. Slice the onion thinly and chop the garlic. Gently fry the onions and garlic in 3tbsp of olive oil on medium heat, cooking until soft. Cut the tomato in halves and deseed them, then add them to the onions and mix together with the rest of ingredients cooking slowly until you obtain a jelly-ish consistency. Set it aside and allow it to cool down.
For the tortillas, mix all the ingredients together to obtain a soft and elastic dough. Divide it in 8-10 parts. Let it rest for 10 min and then, with the help of a rolling pin, roll them out one by one. They need to be thin enough that you can be able to see through. Warm a non stick pan until very hot and cook the tortillas one by one for 30 sec per side.
You can pile them up ensuring that they are then covered with a clean tea towel.
Slice the aubergine around 1 cm thick, sprinkle the slices with salt, let them rest for 30 min in a colander with a heavy pan on top so they can release the excess of water.
Prepare a hot griddle pan. Rinse and dry the aubergine slices, season with some olive oil and pepper. Grill your aubergine slices until coloured on the outside and soft in the middle.
Now it’s time to put everything together!
One home made tortilla, some relish, your grilled aubergine and some sprinkled feta will make your day!