We saw this aubergine & halloumi wrap on a restaurant menu when we went to dinner one evening in early 2019. We ordered it to see if we could figure out what else was on the wrap, and decided to recreate it at home. This is as accurate as we can get the recipe to be without asking the staff of the restaurant what their secrets were.
Aubergine & Halloumi Wrap Ingredients:
Baby spinach leaves (or mix of salad leaves of your choice)
Tortillas of your choice (store-bought or home-made)
1 large aubergine (or 2 small ones)
10 slices halloumi
1tsp Basil pesto
1tsp Sweet chilli sauce
3tsp Plain yoghurt
Slice the aubergine, place on a baking sheet. Drizzle with olive oil, sprinkle with black pepper and smoked paprika
Roast aubergine in oven at 180 degrees Celsius for 30-40 minutes
Dry fry the halloumi slices and set aside
Mix the pesto and mayonnaise in a small ramekin
Mix the sweet chilli sauce and yoghurt in another small ramekin
Use the avocado to make guacamole
Dry fry the tortillas in a pan for a few seconds to warm them up
Spread on guacamole and sauces
Add spinach leaves/salad leaves
Add aubergine slices
Add halloumi slices
Hi, we are Eon & Melissa
We are a husband-and-wife team who are parents to a beautiful dachshund called Milo.
We are on a journey towards consciously choosing better options for the products we bring into our home and use in our daily lives.
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