Roti Wrap

I always hate running out of rotis and naans when I order takeaway, so I make sure to order a little extra. And turns out, the day old rotis/naans are more than a little salvageable. The recipe given below can either be eaten as a pizza (which is what I had in mind when I started making it) or just roll up the roti and have it as a wrap.

Another discovery - You can grate cauliflower to make it look like cheese atop a pizza!

Roti Wrap

Ingredients:

• 1 tandoori roti/chapati
• Half a tomato, sliced
• Handful of greens of your choice
• Handful of peppers, julienned
• Handful of red cabbage, julienned
• 5-10 black olives
• Tablespoon of baba ghanoush
• Dash of olive oil
• 1-2 cauliflower florets (optional)

To make:
On the roti, spread the baba ghanoush. Lay the greens, peppers, cabbage on top.Then the tomato and the olives. Sprinkle some olive oil.

You can bake this in the oven for 15-20 minutes if having as a pizza. If having as a wrap, skip this step.
Finish off with grating the cauliflower florets on top your pizza to make it look like cheese.

Tightly fold the roti from one end to the other, and tuck in!

Raw Baba Ghanoush

Let's be honest - People like making/eating Baba Ghanoush because saying Baba Ghanoush is incredibly fun! Mine is adapted from the recipe on RawAmazing. You'll find many variations of Baba Ghanoush on the Net. Essentially, Baba Ghanoush is eggplant with sesame, garlic, lemon.

Baba Ghanoush

Serving: 1/2 cup

Prep work:
Peel the eggplants. Cut roughly and put it overnight in the freezer. Remove from the freezer approximately two hours before you want to begin making Baba Ghanoush. This is to improve the texture of raw eggplants - No one likes eating them raw! As best I know, freezing does not degrade the enzymes in fruits/veggies. So this is still considered raw.

If you're not bothered about the whole raw food thing, then just roast the eggplants over an open flame to get that charred burnt flavor; cool them off; and then blitz them along with the other ingredients.

Ingredients:

• Two medium sized baby eggplants (I used the small Indian variety)
• 1 tablespoon of Tahini
• Juice from half a lemon
• 2 cloves of garlic
• 5-6 cashews (Optional)
• Dash of olive/sesame oil
• Salt to taste

To make:

• In a mixer, blitz all the ingredients till its a smooth paste.
• Serve with crackers

Frozen eggplant being thawed

 

Notice how the texture has changed