Xinjiang Spice Veggie Wrap

• 2 tablespoons olive oil
• 1 Chinese eggplant (thin diagonal slices, 1/2cm thick and 2 inches long)
• 2 large shiitake mushrooms (sliced)
• 10 pieces tofu (White Jade, sliced)
• 2 slices red onions (chopped)
• 1 garlic clove (sliced)
• 1 tablespoon xinjiang mixed spice (See my quick recipe for this)
• salt (to taste)
• 2 wheat flour tortillas

1. Heat the oil in a wok.
2. Add onion and garlic and saute for 30 seconds.
3. Add eggplant, shitake mushrooms, tofu, spice and salt.
4. Saute until eggplant is soft and almost transparent.
5. In another pan, heat the tortillas on low fire.
6. If you like cheese, add slices on top of tortillas to melt.
7. Transfer tortillas on two plates and top with sauteed mixture.

olive oil, chinese, shiitake mushrooms, white jade, red onions, garlic, xinjiang mixed spice, salt, flour tortillas

Taken from www.food.com/recipe/xinjiang-spice-veggie-wrap-348546 (may not work)