Facebook Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt Recipe | The Spice Tailor

Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt

A light and easy lunch or mid-week dinner, this delicious veggie wrap is perfect for vegetarians or meat-free days.
  • 3-4serves
  • 8mins prep
  • 25mins cook
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
A light and easy lunch or mid-week dinner, this delicious veggie wrap is perfect for vegetarians or meat-free days.
Made with
Original Tikka Masala

Original Tikka Masala

Discover
Plain Naans

Plain Naans

Discover

Share on social

  • Facebook
  • Twitter

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

  1. 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.
  2. 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.
  3. Meanwhile, stir together the yoghurt, herbs, onions, oil and season to taste adding lots of black pepper.
  4. 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.

Related recipes

Thai Red Pumpkin Curry
View Recipe
Crispy Mushroom Lettuce Bites with Red Cabbage Slaw
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Creamy Rogan Mushrooms
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Fresh Cranberry and Mango Chutney
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Lime Glazed Corn on the Cob
View Recipe
Sweet Potato with Lime Chutni and Sour Cream
View Recipe
Hyderabad Vegetable Biryani
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Spinach and Crème Fraiche Pizza
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Spiced Veggie Lasagne
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Crispy Lentil Fritters
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe