2 tbsp olive oil
4 baby eggplant, finely chopped
1 red pepper, chopped and deseeded
1 tsp cumin
1 tsp smoked parika
1 tbsp chopped chives
150g/5½oz tinned cherry tomatoes
75g/2½oz kalamata olives, pitted, chopped
1 gluten free corn tortilla, warmed
50g/1¾oz lactose free cheddar cheese, grated
Heat the olive oil in a frying pan, add the pepper and eggplant and gently fry for two minutes.
Add the paprika and cumin, gently fry for one minute then add the tomatoes and olives and cook for three minutes.
Lay a gluten free tortilla wrap out flat, fill with the eggplant mix and roll up.
Sprinkle with grated cheese and place the wrapped tortilla on a baking tray and place under a preheated grill, until the cheese has melted. Serve.
Recipe adapted from: Good Food