Hints of Moroccan are suggested in the following version, where roasting the vegetables brings out their natural sweetness and preserves their rich vitamin and mineral content. These vegetables are also wonderful as a side dish - a good idea being to cook more than you need and use the leftovers for the wraps. The Yoghurt Sauce is a useful option to add interest and flavour.
Yoghurt Dressing
To 1/2 cup thick yoghurt add 2 tblsp chopped mint, 2 tsp chopped mint, 2 tsp honey, 2 tsp ground cumin.
Ingredients:
1 medium eggplant cut into 3cm / 1in chunks (sprinkle with salt, left for 20 mins, rinse and pat dry)
500 g / 1lb pumpkin cut same size as eggplant
1 red capsicum, seeded & cut into chunks
1 red onion - sliced
2 tbsp olive oil
Sea salt and freshly ground pepper to taste - (or Cayenne Pepper)
2 teasp each cumin and paprika (or use a commercial brand of Moroccan seasoning)
1-2 cloves crushed garlic
2 teaspoons chopped fresh coriander / and or mint / and or basil
2 handfuls green leaves such as baby spinach or rocket and extra fresh herbs to serve
4 large tortilla wraps (thin)
Instructions:
Preheat the oven to high. Arrange the coated vegetables in a single layer on two baking sheets and coat with the garlic, oil and spices. Roast until the vegetables are tender, about 20 minutes. Fold in the spinach or rocket.
To assemble the wraps, spread 1-2 tbsp. of the yoghurt over each tortilla, enough to thinly cover one side of the bread completely. Next, divide the roasted vegetables evenly between the tortillas. Roll up the wraps, starting at the bottom. To keep the filling from pushing forward, keep pulling the rolled part toward you; this also helps to make a firm roll.
Serve toasted, with leafy greens.
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