Avocado & Aubergine Wraps with Rhubarb Salsa
“My salsa makes all the pretty girls want to dance and take off their underpants!”
Said Eminem circa 2004.
My salsa is also good, though so far everyone has kept their underpants on, thank God. These wraps are so delicious: smoky aubergine, creamy avocado and tangy rhubarb all in one mouthful. And a little heat, of course, courtesy of the chilli pepper.
Takes between 25 minutes – 1 hour 25 minutes to prepare, depending on whether you make your salsa in advance or not.
For the salsa
• 3-4 sticks of rhubarb
• 4 tablespoons lemon juice
• 3 tablespoons maple syrup
• 2 medium sized tomatoes, halved and de-seeded
• 1/2 green bell pepper, roughly chopped
• 1 onion, peeled and roughly chopped
• 6 strawberries, topped and halved
• 1 red chilli pepper, diced and de-seeded
• 1/2 inch of fresh ginger, peeled and diced
For the wraps
• 1 large aubergine
• 2 ripe avocados, sliced
• 4 soft tortilla wraps
Preheat the oven to 400F.
Begin by making the salsa. Trim the rhubarb stalks at each end. Chop the rhubarb into pieces, around 2 inches long, and place these in a bowl. Add the lemon juice and the maple syrup. Ideally, leave this to marinade overnight in the fridge, but if you’re short of time, just leave it for about 20-30 minutes.
Bake the marinated rhubarb for approximately 20-25 minutes, until softened but still maintaining its shape. Set aside to cool.
Now prepare the aubergine. Cut the aubergine in half (lengthways) and then cut each half in half again (lengthways) to create slices. Lay these on a baking tray and drizzle with a little olive oil. Place in the oven at 400F for approximately 20 minutes or until soft.
Then, when you’re about ready to remove the aubergine from the oven, blitz the rhubarb, plus the tomatoes, green pepper, onion, strawberries, chilli, ginger, lemon juice and maple syrup in a food processor until a chunky salsa is formed.
Dice the roasted aubergine.
Fold each tortilla wrap in half & fill the centre with diced aubergine, sliced avocado and rhubarb salsa. Serve with extra avocado, chilli and rhubarb salsa.