This wrap was a real revelation I had this year. The combination of flavors and textures is somehow magical.
Malawach is a Yemenite flatbread similar to the North Indian paratha. It’s both greasy and flaky and if you try it you’ll want to stock up on it 🙂
Also the Za’atar spice is an addiction. After making this recipe I put it on everything until it was all gone very soon.
Aubergine Malawach
This combination of textures and flavors is truly exceptional.
Servings 4 people
Ingredients
- 8 malawach flatbreads or paratha flatbreads
- 4 tomatoes
- 2 eggplants
- 3 tsp salt
- 2 tbsp olive oil
- 8 tbsp tahini
- 4 tbsp za'atar
Instructions
- Slice the aubergine and sprinkle lightly but evenly with salt. Let them sit for about 10 minutes or until water droplets form on top of the slices. Tap dry, flip the slices and repeat on the other side.
- Heat the olive oil in a large frying pan and add the aubergine pieces. Fry them at medium high for about 10 minutes or until golden brown.
- Cut the tomatoes.
- Heat the flatbreads in a dry frying pan until hot but not too crispy (otherwise they'll be hard to roll up).
- Fill the flatbreads: a tablespoon of tahini, sprinkle a teaspoon of za'atar and fill with fried aubergine and fresh tomato. Wrap up and enjoy 🙂
Notes
If you can't find za'atar but have sumac you can easily make it by mixing 2 tbsp dried or fresh thyme, 2 tbsp toasted sesame seeds (toast them right before for the best fragrance), 2 tsp sumac and 1 tsp salt.
