Baba Ghanoush And Roasted Pepper Wrap Recipe

• 2 lrg aubergines
• 2 lrg clv garlic peeled and crushed the juice of 1 large lemon
• 3 Tbsp. tahini paste stirred
• 1/4 tsp grnd cumin hot flatbreads roasted peppers young spinach leaves minced black olives

1. Roast the aubergines at 220C/425F/Gas Mark 7 for 35 min till charred and soft.
2. Alternatively barbecue for 25 min.
3. Then cold slit and scoop out the flesh into a bowl.
4. Mash together with the garlic lemon juice tahini cumin and seasoning to taste.
5. You could use a food processor for this if you prefer.
6. The paste is baba ghanoush.
7. To assemble spread baba ghanoush over the hot flatbread top with spinach pepper slivers and olives.
8. Fold or possibly roll cut diagonally and serve.
9. Use lavash or possibly village bread available in Turkish/middle Eastern shops or possibly Harvey Nichols; or possibly Discoverys Wrap n Roll large tortillas available in supermarkets.
10. Serves 4

aubergines, garlic, tahini paste stirred, black olives

Taken from cookeatshare.com/recipes/baba-ghanoush-and-roasted-pepper-wrap-72758 (may not work)