Serving up a heavenly combo of aubergine and chickpeas, this Breakfast Tortilla is definitely a morning treat for those taste buds! Invite friends and family around for a Sunday brunch and treat them to this heavenly treat. What’s more, with no dairy or flour used these are super friendly too.
Start by sprinkling the salt over the aubergine slices and rub in the salt on both sides. Place them in a colander over a bowl and leave to rest for 30 minutes to remove excess moisture.
Wash the aubergine slices under water to remove the salt and pat dry.
Heat a little olive oil in a large non-stick frying pan and add the aubergine slices. Fry for a couple of minutes until crisp and golden, flip over and char the second side. Continue until all the aubergine is cooked.
Dice the tomatoes, chop the cucumber into small pieces and add to a small bowl with the freshly chopped coriander, some salt and pepper and juice of ½ lime. Leave the salad to rest.
Heat a little olive oil in the same frying pan and add the dry chickpeas, cumin, paprika, garlic powder and some salt and pepper. Fry for about 5 minutes until crunchy and golden and place in a bowl.
Wipe the pan clean and heat without oil. Add one tortilla at a time and cook for a couple of minutes until it puffs up and chars, then flip and cook on the second side. Repeat until all the wraps are toasted.
To serve, top each wrap with some Holy Moly Breakfast Avocado, aubergine slices, some salad, chickpeas, 1 tbsp coconut yoghurt and some extra fresh coriander and chilli flakes, if desired.
Waitrose customer review (June 2021)
"Lovely and smooth. Went perfectly with egg and toast! Really tasty. Very much enjoyed!"
Waitrose customer review (April 2021)
“Lovely and quick avocado on toast for breakfast! Super quick and easy way with no peeling and mashing."
Veggie Magazine says,
“Getting your fix of the classic avocado toast has never been easier, thanks to this amazing product”