Aubegine lettuce wraps

Aubegine lettuce wraps
Aubergine lettuce wraps

I love eating out but some times I say “I’m sure I could make something like this at home!”

I’m a big fan of mediterranean food and particularly like baba ganoush, baba ganoush is a cold smokey flavoured eggplant dip which is normally served with bread particularly flatbread.

I thought a healthier alternative to flatbread would be to lettuce wraps!

Preparation time: 10 mins

Cooking time: 30-45 minutes minutes


  • 1 medium sized aubergine
  • Half an onion
  • 1 vine tomato (they just taste so much better than salad tomatoes)
  • A small bunch of coriander
  • A handful of pomegranate berries
  • 1 small chilli (Optional)
  • 3/4 tablespoons Greek yoghurt
  • Lemon
  • Romaine lettuce


  1. Cooking the aubergine –
    1. To cook the aubergine place the aubergine directly on the flame and allow to cook, rotate the aubergine every 5-6 minutes till the outer skin begins to shrivel, if it starts to burn do not worry (If it alights then worry!). You’ll notice that the aubergine will begin to look floppy and get soft, once the aubergine is soft all over, with oven gloves and/or tongs place the aubergine on a plate to cool.or, 
    2. (The safer option, but maybe not as tasty) Pre-heat an oven at 180C. Cut the aubergine in half, score lines in to the flesh side  and drizzle olive oil all over both halves. Place in the oven with the flesh side up for approximately 45 minutes or until the flesh softens, safely remove the aubergine from the oven and allow to cool.
  2. Meanwhile, while your aubergine is roasting dice half an onion, the small bunch of coriander and tomatoes (and the optional chilli)  finely add this and the pomegranate berries to a bowl.
  3. Once the aubergine has cooled scoop out the inner flesh with a spoon and remove any outer dark skin and place in a separate bowl. Either mash with a fork or use a blender of food processor.
  4. Add the aubergine flesh in to the main bowl and mix all the ingredients together.
  5. Add the greek yoghurt and a squeeze of lemon. Add salt and pepper to taste.
  6. Rinse the Romaine lettuce and and separate each leaf on to a plate. Fill each leaf with the mix and voila!



P.S I think a tablespoon of tahini (sesame paste) will also add extra flavour.