Looking for a change in your tacos? Try roasted aubergine sticks in flatbreads with tons of guacamole and a hint of kimchi.
Marks and Spencers flatbreads
I didn’t have tortilla wraps around so I used these seeded flatbreads instead! I like a thick bread texture sometimes.
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Small tortilla wraps
If you’re using small tortilla wraps and you want them crunchy, you could bake them in this way for a few minutes in the oven. You’ll end up with a taco shape!
Rosa bianca Aubergine
Compared to Japanese aubergines, this rosa Bianca aubergine has a harder texture in the flesh. I wanted the inside to be soft when baked so we should soak them in water with about 1/2 tbsp of salt. I’ve also mixed cornstarch in the spice mix for the aubergine, in hopes to have a few bits of crispy textures on the outside.
Fillings and toppings
I filled my flatbreads with roasted aubergine, guacamole and kimchi.
If you’re not feeling kimchi, you could top it with Sriracha instead!
I kept the guacamole simple with lime, avocados, salt, pepper and cayenne pepper since the roasted aubergine sticks and kimchi already gave strong flavours.
Le Creuset citrus juicer
I used Le Creuset’s citrus juicer to squeeze the juices out from the lime then used it as the guacamole bowl!
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As sides, I also thought I could have this filling combination, 1. Aubergine sticks 2. Guacamole 3. Yoghurt. Inspired by greek gyros with the yoghurt on top.
They turned out super juicy! The aubergine might remind you of the texture of a thick chip. But even better if you’re trying to eat more vegetables. On top of that you have guacamole and the spice from kimchi. Flavourful!
Servings: 2
Total time: 1 hour
Ingredients:
1 rosa bianca aubergine
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp dried thyme
1 tbsp cornstarch
3 tbsp rapeseed oil
2 small avocados
1/2 Lime (juice)
1/8 tsp sea salt
Pinch of black pepper
Pinch of cayenne pepper
4 folded seeded flatbreads
Optional toppings:
Some kimchi
3 tbsp yoghurt
Method:
Cut the aubergine into matchsticks (1/8 inch wide). Soak in water with about 1/2 tbsp of salt for 15 minutes. Preheat the grill to a medium temperature or oven at 160C.
Coat the aubergine matchsticks with garlic powder, sea salt, black pepper, cayenne powder, dried thyme, cornstarch and rapeseed oil. Bake in the oven/grill for 40 minutes.
To make the guacamole, mash avocados then mix in lime juice, sea salt, black pepper and cayenne pepper.
Toast a few flatbreads for a few minutes until warm and soft. Fill the flatbreads in with the roasted aubergine, guacamole and kimchi. Other toppings can include yoghurt or sriracha.
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