The Complete Yoga Community

Serves 4

Ingredients:

Wholemeal Brown Chapatti bread:

- 500g (2 cups) Wholemeal Flour

- 1 tsp salt

- 5 tsp olive oil

- 45 ml water

Chunky Spinach paste:

-          225 g baby spinach

-          45 g Coriander leaves

-          6 large garlic cloves

-          1 bulb of ginger

-          6 Tbsp roasted nuts of your choice

-          3 Tbsp lemon  juice to taste

-          1 Tbsp olive oil

-          2-3 green chillies

-          Salt and pepper to taste

Bengali style aubergines and mushrooms:

-          400 g Aubergines thinly sliced

-          Pinch Turmeric

-          ½ tsp red chilli powder

-          2 Tbsp olive oil

-          Salt to taste

-          120g thinly sliced mushrooms

Red Pepper Humus:

-          1 can Chickpeas rinsed

-          1 Can Char grilled peppers or two fresh peppers grilled and skins peeled off

-          1 tsp Paprika

-          1 tsp lime juice

-          150g low fat cream cheese

-          2 tsp crushed garlic

Method:

1)      Place the sliced aubergines, mushrooms, turmeric, red chilli powder, olive oil and salt in a bowl, and gently mix well

2)      Place on a lightly greased/sprayed baking pan and grill at 180 ‘ c for 5 min on each side or till crispy and golden brown

3)      In the meanwhile, to make the paste, add the spinach, coriander, garlic, lemon juice, and chillies into a blender, and blend for a few seconds giving a chunky texture

4)      Place olive oil, spinach and nuts into a pan and fry on a moderate to high heat for 2-3 min, and add salt and pepper to taste

5)      For the Humus, add chickpeas, peppers, cream cheese and rest of ingredients into a blender and blend well for a smooth texture

6)      To make the bread, sieve the flour and salt into a bowl, make a well in the middle and add the water and olive oil gradually and mix till a soft dough forms

7)      Roll out the dough into four  pizza like portions until the dough is 2-3mm thin

8)      Place a portion onto a lightly oiled pan and fry for 30 seconds on each side or until golden brown

9)      To assemble the wrap, portion the aubergines, mushrooms and spinach paste into four, and place in the middle of each wrap, roll the wrap tightly folding each open side

10)   Slice the wrap in half diagonally and serve on a plate with Asian greens and some of the red pepper humus

Recipe Courtesy of Flair Executive Mobile Bar Services

Food by Brad Ellis
Photographs by Dixon & Libera photography

Website: www.flairbar.co.za
Enquiries: info@flairbar.co.za
Dixon & Libera photography : Richard: 0829016161