Sesame Tortillas with Teriyaki-Infused Aubergine
A great vegetarian snack for lunch, these wraps are rolled up with sliced aubergine that has been marinated in Kikkoman Teriyaki and a sesame flavoured sauce
- Preparation Time15 mins
- Additional Time30 mins for marinating
- Cooking Time15 mins
Nutrition per serving
- Energy249 Kcals
- Saturated Fat1.4g
- 2 medium aubergines, thinly sliced widthways
- 4tbsp Kikkoman Teriyaki Marinade
- 1tbsp olive oil
- 4 large flour tortillas
- 4 vine tomatoes, thinly sliced
- Handful chopped chives
- 2tbsp tahini
- 3tbsp water
- 3 spring onions, finely chopped
- 1 clove garlic, crushed
- 3tbsp Kikkoman Less Salt Soy Sauce
- 2tbsp red wine vinegar
- 2tsp chilli oil
Place the aubergine slices in a shallow non-metallic dish, cover with the Kikkoman Teriyaki Marinade, and set aside for 30 minutes.
Meanwhile, to make the sesame paste, combine the tahini and water in a bowl until well mixed. Add the remaining ingredients and set aside.
Remove the aubergine slices from the marinade and pat dry with kitchen paper. Brush both sides of each slice with the olive oil and place under a hot grill, turning occasionally, for 12-15 minutes, or until softened and golden brown.
Arrange the grilled aubergine slices over the tortillas and spread with the sesame paste. Arrange the tomatoes on top. Roll up each tortilla, slice diagonally, sprinkle with chopped chives and serve.