• 2 medium aubergines, sliced in 1½ cm rounds
• 4 tbsp extra virgin olive oil
• 2 tbsp flat-leaf parsley, finely chopped
• 2 tbsp mint leaves, finely chopped
• pinch of chilli flakes (optional)
• 250g halloumi, cut into 8 slices
• 4 x 24cm tortilla wraps
• pickles, such as red onions, green chillis or cucumber, to serve
For the garlic yogurt
• 150g Greek yogurt
• 1 garlic clove, peeled and minced
• ¼ tsp ground cumin
• ¼ tsp ground coriander
Step 1
In a small bowl, mix all garlic yogurt ingredients until combined, then set aside. Brush both sides of the aubergine slices with 2 tbsp olive oil, then season with salt and freshly ground black pepper.
Step 2
To install the Ninja Woodfire grill plate, position it flat on top of the heating element, then gently press down until it sits in place, then close the lid. Turn the dial to GRILL, set the temperature to HI and the time to 14 mins. Select START/STOP to begin cooking (pre-heating will take about 6-8 mins).
Step 3
When the unit has beeped and ADD FOOD is displayed, open the lid, then place the aubergine slices on the grill. Close the lid to begin cooking.
Step 4
After 5 mins, open the lid and use silicone-tipped tongs to turn the aubergine. Close the lid to continue cooking for another 5 mins. When 4 mins remain, open the lid and transfer to a large bowl. Add the remaining oil, parsley, mint and chilli, then mix to evenly combine.
Step 5
Place the halloumi slices on the grill plate and close lid to begin cooking. After 2 mins, open the lid and use silicone-tipped tongs to turn. Close the lid to continue until the cooking time finishes. Once cooked, transfer to a plate.
Step 6
Place the tortillas on the grill and close the lid. Allow to cook in the residual heat until warmed through, about 10-20 secs on each side. Top each tortilla with a couple of halloumi slices, some aubergine, the garlic yogurt and pickles. Roll up and serve warm.