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Ingredients
- 4 eggplants, sliced 1cm thick
- 1/3 cup olive oil
- sea salt to season
- 2 cups toasted walnuts
- 250g feta cheese, crumbled
- 1/2 bunch spring onions, finely sliced
- 500g rocket, washed
- oil and vinegar dressing (3 tbs olive oil to 1 tbs vinegar)
- 1/3 cup sesame oil
- 2 cups plain natural yoghurt
- 350g sliced bastourma
- 1-2 tbs sumac
- 8 pieces of fresh Lebanese flatbread
Method
Place eggplant slices in a single layer on an oven tray, drizzle with olive oil and sprinkle with sea salt. Grill in oven until golden, turn over and grill on other side.
Mix the walnuts, feta, spring onion, rocket and dress with oil and vinegar.
Make yoghurt dressing by mixing sesame oil with yoghurt. Set aside.
Sprinkle flat bread with a pinch of sumac. Put 4 slices of bastourma on each piece. Pile eggplant and rocket salad on top. Drizzle over yoghurt dressing. Wrap tightly and secure with a strip of brown paper.
