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This is one of my favourite lunch wraps. It's relatively easy to make.
1 whole medium aubergine
1 whole zucchini
1 whole red bell pepper
1 8" flour tortilla
1 tbs tahini (Middle Eastern sesame paste)
1/2 tbs lemon juice
1 tbs low fat yoghurt
1 clove garlic, crushed
dash of paprika
1. Preheat oven to 350F.
2. Slice aubergine and zucchini lengthways into 1cm slices.
3. Spray aubergine and zucchini with non-stick spray and lay in one layer on baking sheets. Roast in oven for 20 minutes along with the whole red bell pepper.
4. Take out the vegetables and cool. For the bell pepper, place in a glass bowl and cover with clingfilm until cool enough to peel.
5. Meanwhile, in a small bowl, mix together tahini, lemon juice, yoghurt, garlic and paprika.
6. Warm tortilla so it becomes pliable. Spread with the tahini mixture.
7. Layer on the cooled vegetables and roll up.