Aubergine Shashlik Burritos With Mango Yoghurt

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Trim the green stalks off the aubergine[s] and cut lengthways into 8 [16] wedges

Peel and cut the brown onion[s] into quarters

Transfer the aubergine wedges and onion quarters to a roasting tray with a drizzle of vegetable oil and a generous pinch of salt and put the tray in the oven for an initial 20 min

Add the basmati rice, sultanas, vegetable stock mix, ground turmeric and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed

Once cooked, remove from the heat and keep covered until serving – this is your pilau rice

Meanwhile, add the mango chutney, nigella seeds and natural yoghurt to a small bowl and give it a good mix up – this is your mango yoghurt

Once the aubergine has had an initial 20 min, add the curry powder, smoked paprika and a splash of cold water to the roasting tray and give everything a good mix up

Cook for 4-5 min further or until the aubergine is cooked through– this is your curried aubergine & onions

While the aubergine is cooking, add the tortillas to a separate tray and put the tray in the oven for 2-3 min until warmed through

Wash the gem lettuce, then pat it dry with kitchen paper and shred

Slice the tomato[es] into 6 [12] wedges

Top half of each warmed tortilla with the pilau rice, curried aubergine & onions, shredded lettuce and tomato wedges

Dollop the mango yoghurt over the top

Tip: Go light on the filling on your first one so that you don't overfill the burritos!