Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
Made With Our Original Tikka Masala
SERVES 3-4
8 MINS PREP
25 MINS COOK
An easy vegetarian recipe that you can whip up in no time, but it’s so delicious, you’ll want to make it again and again. A real treat.
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Tailored to Taste
A light and easy lunch or mid-week dinner, this delicious veggie wrap is perfect for vegetarians or meat-free days.
Ingredients
- 1 packet halloumi (you won’t use the whole thing), cut into 12 thin slices
- 6 small Japanese aubergines, stalk, end and sides sliced off and sliced thinly
- 1 packet The Spice Tailor Original Tikka Masala
- 3 wraps, The Spice Tailor Plain Naans or thinish flatbreads
- 200g (+ 2 tbs. extra for the marinade) Greek yoghurt
- small handful each of chopped fresh coriander and mint leaves
- 3 tbs. finely chopped red onion
- 1 tbs. Extra virgin olive oil
- Handful of rocket (optional)
- Salt and freshly ground black pepper
Method
- Open the Spice Tailor Packet and keep the spices aside for another day. Squeeze the two packets of sauces into a large bowl and add the cheese and aubergine slices. Leave to marinade for 20 minutes or more.
- Preheat the grill or oven to 200C and place the halloumi and aubergine slices in a non-stick baking tray or some foil and grill/bake until the aubergines are soft and the halloumi is lightly charred, around 10-12m. Wrap your tortillas in foil and warm in the oven for the last few minutes or heat the flatbread according to packet instructions.
- Meanwhile, stir together the yoghurt, herbs, onions, oil and season to taste adding lots of black pepper.
- Place your flatbread on your work surface, spread generously with the yoghurt mix, top with the halloumi, aubergine and rocket and roll into a wrap or slice into wedges. Serve hot.
Tailored to Taste
A light and easy lunch or mid-week dinner, this delicious veggie wrap is perfect for vegetarians or meat-free days.
Ingredients
- 1 packet halloumi (you won’t use the whole thing), cut into 12 thin slices
- 6 small Japanese aubergines, stalk, end and sides sliced off and sliced thinly
- 1 packet The Spice Tailor Original Tikka Masala
- 3 wraps, The Spice Tailor Plain Naans or thinish flatbreads
- 200g (+ 2 tbs. extra for the marinade) Greek yoghurt
- small handful each of chopped fresh coriander and mint leaves
- 3 tbs. finely chopped red onion
- 1 tbs. Extra virgin olive oil
- Handful of rocket (optional)
- Salt and freshly ground black pepper
Method
- Open the Spice Tailor Packet and keep the spices aside for another day. Squeeze the two packets of sauces into a large bowl and add the cheese and aubergine slices. Leave to marinade for 20 minutes or more.
- Preheat the grill or oven to 200C and place the halloumi and aubergine slices in a non-stick baking tray or some foil and grill/bake until the aubergines are soft and the halloumi is lightly charred, around 10-12m. Wrap your tortillas in foil and warm in the oven for the last few minutes or heat the flatbread according to packet instructions.
- Meanwhile, stir together the yoghurt, herbs, onions, oil and season to taste adding lots of black pepper.
- Place your flatbread on your work surface, spread generously with the yoghurt mix, top with the halloumi, aubergine and rocket and roll into a wrap or slice into wedges. Serve hot.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Original Tikka Masala
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
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