Aubergine shashlik burritos with mango yoghurt

Servings: 2

Ingredients

• 1 brown onion
• 1 aubergine
• 1 gem lettuce
• 20g mango chutney
• 1/2 tbsp curry powder
• 80g natural yoghurt
• 5.5g vegetable stock mix
• 30g sultanas
• 1 tomato
• 1 tsp nigella seeds
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 100g basmati rice
• 4 plain tortillas

Instructions

1. Preheat the oven to 200°C / 180°C (fan) / gas 6
2. Trim the green stalks off the aubergine and cut lengthways into 8 wedges.
3. Peel and cut the brown onion into quarters.
4. Transfer the aubergine wedges and onion quarters to a roasting tray with a drizzle of vegetable oil and a generous pinch of salt and put the tray in the oven for an initial 20 min.
5. Add the basmati rice, sultanas, vegetable stock mix, ground turmeric and 250ml cold water to a pot with a lid and bring to the boil over a high heat.
6. Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed.
7. Once cooked, remove from the heat and keep covered until serving - this is your pilau rice.
8. Meanwhile, add the mango chutney, nigella seeds and natural yoghurt to a small bowl and give it a good mix up - this is your mango yoghurt.
9. Once the aubergine has had an initial 20 min, add the curry powder, smoked paprika and a splash of cold water to the roasting tray and give everything a good mix up.
10. Cook for 4-5 min further or until the aubergine is cooked through - this is your curried aubergine and onions.
11. While the aubergine is cooking, add the tortillas to a separate tray and put the tray in the oven for 2-3 min until warmed through.
12. Wash the gem lettuce, then pat it dry with kitchen paper and shred.
13. Slice the tomato into 6 wedges.
14. Top half of each warmed tortilla with the pilau rice, curried aubergine and onions, shredded lettuce and tomato wedges.
15. Dollop the mango yoghurt over the top.
16. To make the perfect burrito, fold the sides of each tortilla in and wrap the bottom of the tortilla over the filling, tucking it in lightly.
17. Roll the tortilla until you're left with a burrito - these are your aubergine shashlik burritos.
18. Wrap the burritos in tin foil to hold everything together, the slice in half.