Roasted Aubergine, Harissa & Goat Cheese Burrito

Faye often gets hungry long before I do so we sometimes go our own ways as to what and when we eat our second meal of the day. I admit I sometimes indulge my cravings a little more on these occasions; I might use a bit more oil in the pan or add extra cheese or make it spicier than I would ordinarily.

Today I made myself a burrito using leftover roasted eggplant stuffed with harissa and goat cheese. I spread harissa paste on a flour tortilla, scattered crumbled goat cheese, added the leftover eggplant, rolled it up as a burrito and toasted it in a lightly oiled skillet.


I enjoyed my burrito with a scoop of Greek yogurt.



11 thoughts on “Roasted Aubergine, Harissa & Goat Cheese Burrito

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