Imam Bayildi Wraps - Sweet Spiced Auberine/Egg Plant (Vegan)

This dish is usually served in aubergine shells, however I prefer to use it as a hot wrap filling.

You will need to make or buy some tortilla wraps to serve. (At some point I'm going to try using these as baked wraps, as I do with my chili-wrap filling, but not today)

Ingredients for the Imam Bayaldi to serve four

2 tbsp Olive Oil
2 Onions, very finely chopped
4 small or 2 large Aubergines (or Egg Plants for my American friends)
4 tinned Plum Tomatoes, finely chopped
2 oz Sultanas
2 tsp Ground Mixed Spice
2 tsp Sugar
2 Garlic Cloves, crushed or finely chopped
2 Bay Leaves

Add the olive oil and the onion to a pan and gently cook until just soft.

Finely chop the aubergine and add to the onions, along with the remaining ingredients.  Cook (covered) over a medium heat for 15 - 20 minutes. It's at this point you may see where this dish's other name, The Fainting Imam, comes from. The smell is divine and definitely worth a little swoon! Traditionally this mix was scooped into aubergine shells and served cold, however I prefer it still warm. Pull out the bay leaves, then divide your mixture between the tortillas and wrap them up in the usual way for serving.