Sweet Aubergine, Tomato & Basil Vegan Wrap
Ingredients
2 Deli Kitchen Sliced Focaccia
1 small aubergine
1 red onion
1 small courgette
2 tbsp olive oil
1 tsp smoked paprika
Salt and ground black pepper
3 tbsp pine nuts
1 tbsp balsamic glaze
2 tomatoes, sliced
Handful of basil leaves
2 Deli Kitchen Sliced Focaccia
1 small aubergine
1 red onion
1 small courgette
2 tbsp olive oil
1 tsp smoked paprika
Salt and ground black pepper
3 tbsp pine nuts
1 tbsp balsamic glaze
2 tomatoes, sliced
Handful of basil leaves
Method
Preheat the grill to high. Trim the aubergine, onion, and courgette and slice into 2cm chunks. Tip into a medium tray, add the oil and paprika and season well.
Put under the hot grill and cook until beginning to brown – about 4 minutes. Add the pine nuts and stir everything well. Cook for a further 4 minutes until golden.
Drizzle the balsamic glaze over the vegetables and stir to coat. Season well. Open Deli Kitchen Sliced Focaccia and toast under the grill until golden.
Divide the tomatoes between the focaccia, then heap on the vegetables and pine nuts. Finish with the basil leaves and serve straight away.
