Indian wrap with aubergine and BUMI Indian tempeh

Number of servings: 2

Ingredients:

1 aubergine

olive oil for frying

1 onion, peeled

2 cloves of garlic, peeled

2 tomatoes

1 tbsp garam masala (if you cannot find garam masala at the supermarket, you can also use a mix of coriander, cumin and cinnamon powder)

175 g BUMI Tempeh India

salt

10 g coriander

2 tortillas

Preparation:

1. Cut the aubergine into 1 x 1 cm cubes. Heat a generous amount of olive oil in a frying pan over a high heat and fry the aubergine in it for 5 to 8 minutes until golden brown and cooked.

2. Meanwhile, chop the onion and garlic. Cut the tomatoes into cubes.

3. Remove the aubergine from the pan and set aside. Pour out just enough oil from the pan to leave 1 to 2 tablespoons. Fry the onion and garlic in it on a medium heat, approximately 3 minutes. Add the garam masala and fry for 1 minute. Add the diced tomatoes and tempeh and fry for 2 minutes. Add the aubergine back, season with salt, turn off the heat and leave to stand.

4. In another frying pan, fry the tortillas for about 30 minutes on each side over a high heat, to warm them up.

5. Finely chop the coriander (including the stems) and stir into the aubergine mixture. Spoon the mixture into the tortillas, roll up and serve.