Aubergine wraps stuffed with crispy chickpeas, roasted peppers and a herby tahini dressing

Ingredients

1 aubergine, slice into thin slices 

1 red pepper, chopped into wedges 

1 yellow pepper, chopped into wedges 

1 red onion, chopped into wedges 

1 tsp sumac 

1 tsp za'tar 

1 tbsp the Governor Extra Virgin Olive Oil 

Herby tahini

A large handful of parsley 

A large handful of corriander 

1 clove of garlic 

2 tbsps lemon juice 

1 tbsp Maple syrup 

3 tbsps water 

Pinch of salt 

3 tbsps the Governor Extra Virgin Olive oil 

Method

1. Heat the oven to 180c, Gas 4. Place the chopped peppers and onions on a baking sheet, brush with the olive oil and roast for 20-30mins. 

2. Place the chickpeas in a bowl, add the olive oil, za'tar and sumac and toss to coat. Place on a baking sheet and roast for 20-30mins until crispy. 

3. Meanwhile make the dressing by adding all the herbs, garlic and salt to a small food processor and blitz. Add the tahini and lemon juice and give another quick blitz then gradually add the olive oil whilst the motor is running.. Add a tbsp of water at a time to loosen to desired consistency. 

4. Heat a griddle pan or grill to a medium high heat. Brush the aubergine slices with a little olive oil and grill until charred about 3mins each side. 

5. Spread a layer of tahini sauce on each slice of aubergine, load up with the veggies, chickpeas and roll. 

Buy your Governor EVOO here: https://thegovernorevoo.co.uk/