Name: Iraqi flatbreads with eggplant
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 millilitre boiling water; 3/4 cup couscous; 1/2 teaspoon salt, plus extra for sprinkling; 4 tablespoon extra virgin olive oil, plus extra for grilling vegetables; 1 eggplant; 2 zucchinis, sliced into long thin strips; 6 medium vine tomatoes; caster sugar, for sprinkling; 1 1/2 cup flat-leaf parsley, finely chopped; 1 cup mint leaves, tightly packed, chopped; 3 spring onions, trimmed and very finely chopped; 3 tablespoon lemon juice; freshly ground black pepper to taste; a stack of flatbreads (i used iraqi flatbreads from my local shop, but any sort of flatbreads or wraps will do)

Ingredients

250 millilitre boiling water

3/4 cup couscous

1/2 teaspoon salt, plus extra for sprinkling

4 tablespoon extra virgin olive oil, plus extra for grilling vegetables

1 eggplant

2 zucchinis, sliced into long thin strips

6 medium vine tomatoes

caster sugar, for sprinkling

1 1/2 cup flat-leaf parsley, finely chopped

1 cup mint leaves, tightly packed, chopped

3 spring onions, trimmed and very finely chopped

3 tablespoon lemon juice

freshly ground black pepper to taste

a stack of flatbreads (i used iraqi flatbreads from my local shop, but any sort of flatbreads or wraps will do)

Method

1.Pour boiling water over couscous in a china bowl, stir once, cover with a plate and leave for 10 minutes. Fluff up with a fork and mix in salt and 1 tablespoon extra virgin olive oil. Cover and leave until cool.

2.Slice eggplant into rounds, dunk in olive oil and cook in a ridged grill pan or on a barbecue hot plate until a deep golden-brown. Transfer to a plate and sprinkle with salt. Toss zucchini strips with a little oil and cook until lightly browned. Transfer to the plate and sprinkle with salt.

3.Meanwhile, cut tomatoes in half and leave to drain upside down while grilling vegetables. Mop tomatoes with paper towels then brush with oil and sprinkle with a little caster sugar. Cook over high heat in oiled grill pan or on hot plate until charred, cut side down to begin. Transfer to the plate when done.

4.Mix parsley, mint, spring onions, lemon juice, freshly ground black pepper to taste and 3 tablespoons extra virgin olive oil with couscous. Layer flatbreads with couscous salad, eggplant, zucchini and tomatoes. Roll up and serve.

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