Aubergine & Golden Cheese Gaping Tortillas Inspired by Mega Mawile
with hot honey glaze
Bring to mind the gaping jaws of Mega Mawlie with the stuffed-with-goodness tortillas in this recipe.
Tags:
Quick
•Veggie
•Family Friendly
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Grilling Cheese
(Contains: Milk)
8 unit(s)
Tortilla
(Contains: Wheat)
1 sachet(s)
Harissa Paste
2 sachet(s)
Honey
110 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Aubergine
120 grams
Salad Leaves
2 unit(s)
Tomato
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Crispy Onions
(Contains: Wheat)
½ sachet(s)
Ground Cinnamon
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3632 kJ
Energy (kcal)868 kcal
Fat46.8 g
of which saturates24.7 g
Carbohydrate79.3 g
of which sugars24.2 g
Dietary Fiber6.3 g
Protein34.1 g
Cholesterol0 mg
Salt10.16 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the aubergine and halve lengthways. Slice widthways into small pieces.
- Pop the aubergine onto a lined baking tray.
- Toss with half a sachet of cinnamon (per 2P), harissa spice mix (use less if you're cooking for kids), salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast the aubergine on the top shelf until soft and golden, 15-20 mins.
2
- Drain the cheese then cut into slices (3-4 per person). Add to a bowl of cold water.
- Halve and thinly slice the tomato.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Just before serving, toss the salad leaves and tomato with a drizzle of oil. Season to taste with salt and pepper.
3
- Remove the cheese slices from the water and pat dry with kitchen paper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the grilling cheese and fry until golden, 2-3 mins each side.
- Once cooked, remove the pan from the heat.
- Meanwhile, pop tortillas into the oven to warm through for 2-3 mins.
4
- Toss the cooked aubergine with harissa paste (use less if you're cooking for kids) and honey.
- Divide the salad, cheese and aubergine between the tortillas.
- Top with a generous helping of yoghurt.
- Finish with a scattering of crispy onions.
TIP: Kids can help assemble the tortillas.
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