Red lentil wraps stuffed with roasted aubergine and grilled courgette served with greek basil and tzatziki

Tzatziki ingredients:

400g Greek yoghurt/for vegan version, use nut/coconut/oat yoghurt

2 cucumbers

1 handful fresh dill 

3 peeled garlic cloves

5 tbsp olive oil 

Salt to taste

Wrap ingredients:

1 1/2 cups of red lentils, soaked for at least 24 hours

60ml of water

1 tsp onion powder

1 tsp garlic powder 

1 tsp fresh ground cumin 

1 tsp salt 

1 tsp baking soda 

2 tap chickpea flour 

Rapeseed oil for frying 

Filling ingredients: 

3 aubergines

Two large courgettes 

1/2 tbsp onion powder

1/2 tbsp garlic powder 

2 tbsp Greek oregano 

2 tbsp fresh chopped thyme 

Sesame seeds to finish (optional)

1 bunch of Greek basil to finish (optional)

Rapeseed oil for baking

Method:

Preheat your oven to 200C. Preheat a grill pan. Chop and cube the aubergine into bite size squares. Place on a baking sheet and add the onion and garlic powder, oregano, thyme, and rapeseed oil. Mix well and place in oven. This will bake for about half an hour, but you need to toss a few times to get colour on all sides. They will shrink considerably. When they start to form a crust, they are ready. While they are baking, slice your courgette into medium rounds and grill on both sides. Set aside while the aubergine cooks. 

Peel your cucumbers and deseed. Grate coarsely and put into a metal strainer with 1 tbsp of salt. Squeeze well and set aside for twenty minutes. In the meantime, add the remaining ingredients and mix well. Rinse the salt off the cucumber and squeeze out all access water. Blend into tzatziki and set aside. 

Blend the crepe mixture until well combined. Should be the consistency of pancake batter. Heat a skillet (the size should be about the size you want the crepes to be) and spoon out starting in center and spreading to the edges of the pan. Cool about 4 minutes on both sides. 

Add your cooked aubergines to your grilled courgettes in bowl and place a few sprigs of Greek basil next to it. 

Serve with the red lentil wraps and tzatziki.