• 2 aubergines, cut into 1cm circles
  • 2 red peppers, finely sliced
  • 1 red onion, finely sliced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp chilli powder
  • ¼ tsp cayenne pepper
  • 2 tbsp olive oil
  • 8 mini 50/50 tortilla wraps
  • 75g coconut yogurt

For the mango salsa

  • 1 ripe mango, finely diced
  • 2 limes, 1½ juiced, ½ cut into wedges to serve
  • ½ red chilli, finely diced
  • 14g coriander, roughly chopped
  • 2 spring onions, finely sliced


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Spread the aubergine, peppers, onion and spices out on a baking sheet. Season and mix well with the oil. Roast for 30-35 minutes, until golden brown and cooked through.  

  2. 2

    Meanwhile, combine the mango, lime juice, chilli, coriander and spring onions and set aside.

  3. 3

    Lay the tortilla wraps in the spaces between the cups on the underside of a muffin tray. Press down so that each of the wraps take on the shape of a taco. Place in the oven for 8 minutes until crisped up, then set aside to cool and firm up. Once cooled, fill with the aubergine mixture, top with the mango salsa and drizzle with coconut yogurt. Garnish with the lime wedges. 

Nutritional Details

Each serving provides
  • Energy 1394kj 333kcal 17%
  • Fat 8.2g 12%
  • Saturates 1.6g 8%
  • Sugars 16.5g 18%
  • Salt 0.76g 13%

% of the Reference Intakes

Typical values per 100g: Energy 343kj/82kcal

Each serving provides

49.0g carbohydrate 12.6g fibre 9.3g protein

Also in these Scrapbooks

Back to top