Eggplant
Shiitake
Pickled slaw
Extra
Preheat oven to 200°C.
Slice the eggplant and season with salt, black pepper, smoked paprika, grated garlic clove, and olive oil.
Bake the seasoned eggplant for 35 minutes.
Slice the shiitake mushrooms and season with cumin, coriander, onion powder, garlic powder, turmeric, salt, and olive oil.
Pan fry the seasoned mushrooms until browned with bits of charr.
Make the slaw by shredding ¼ head of white cabbage, then mixing it with the juice of 1 lime, 1 tbsp agave syrup, 25ml apple cider vinegar, and a big pinch of salt.
Assemble the wrap using the fluffy bread, stuffed with the baked eggplant, pan-fried shiitake mushrooms, pickled slaw, cucumbers, tomatoes, and tahini dressing.
Enjoy the Middle Eastern-inspired wrap!
