I think these flavours are just so delicious together. The flavourful, spiced hot halloumi and aubergines go so well with the fresh, creamy and lightly crunchy yoghurt and the rocket add a lovely burst of pepperiness to the whole thing. I love this on good quality, thinnish naan that I heat through, but it is also really delicious in wraps.


  • 1 packet halloumi (you won’t use the whole thing), cut into 12 thin slices

  • 3 small Japanese aubergines, stalk, end and sides sliced off and sliced thinly

  • 1 packet The Spice Tailor Original Tikka Masala

  • 3 tortilla wraps or thinish flatbreads (I use good, thin naan)

  • 200g Greek yoghurt

  • Good handful of chopped fresh mint leaves, coriander and chopped red onions

  • 1 tbs. Extra virgin olive oil

  • Handful of rocket (optional)

  • Salt and freshly ground black pepper


  • 1.

    Open The Spice Tailor packet and keep the spices aside for another day. Squeeze the two packets of sauces into a large bowl and add the cheese and aubergine slices. Leave to marinade for 20 minutes or more.

  • 2.

    Preheat the grill or oven to 200C and place the halloumi and aubergine slices in a non-stick baking tray or some foil and grill/bake until the aubergines are soft and the halloumi is lightly charred, around 10-12m. Wrap your tortillas in foil and warm in the oven for the last few minutes or heat the flatbread according to packet instructions.

  • 3.

    Meanwhile, stir together the yoghurt, herbs, onions, oil and season to taste adding lots of black pepper.

  • 4.

    Place your flatbread on your work surface, spread generously with the yoghurt mix, top with the halloumi, aubergine and rocket and roll into a wrap or slice into wedges. Serve hot.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 175kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 7g
  • Carbohydrate 24g
  • Sugar 11g
  • Sodium 782mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from ‘Anjum’s Quick and Easy Indian’ by Anjum Anand RRP$39.95 is published by Quadrille and available now where all good books are sold.

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