Eggplant, bastourma and rocket wraps

Name: Eggplant, bastourma and rocket wraps
Cook time: 30 min
Cuisine: Italian
Ingredients: 4 eggplants, sliced 1cm thick; 1/3 cup olive oil; sea salt to season; 2 cups toasted walnuts; 250g feta cheese, crumbled; 1/2 bunch spring onions, finely sliced; 500g rocket, washed; oil and vinegar dressing (3 tbs olive oil to 1 tbs vinegar); 1/3 cup sesame oil; 2 cups plain natural yoghurt; 350g sliced bastourma; 1-2 tbs sumac; 8 pieces of fresh Lebanese flatbread

Mark Dundon

October 19, 2011

Eggplant, bastourma and rocket wrapsMark Chew

Time:< 30 mins

Middle Eastern delis sell both sumac, which is a spice, and bastourma, which is a cured meat also known as "pastirma".

Ingredients

4 eggplants, sliced 1cm thick
1/3 cup olive oil
sea salt to season
2 cups toasted walnuts
250g feta cheese, crumbled
1/2 bunch spring onions, finely sliced
500g rocket, washed
oil and vinegar dressing (3 tbs olive oil to 1 tbs vinegar)
1/3 cup sesame oil
2 cups plain natural yoghurt
350g sliced bastourma
1-2 tbs sumac
8 pieces of fresh Lebanese flatbread

Method

Place eggplant slices in a single layer on an oven tray, drizzle with olive oil and sprinkle with sea salt. Grill in oven until golden, turn over and grill on other side.
Mix the walnuts, feta, spring onion, rocket and dress with oil and vinegar.
Make yoghurt dressing by mixing sesame oil with yoghurt. Set aside.
Sprinkle flat bread with a pinch of sumac. Put 4 slices of bastourma on each piece. Pile eggplant and rocket salad on top. Drizzle over yoghurt dressing. Wrap tightly and secure with a strip of brown paper.