Xinjiang Spice Veggie Wrap

Name: Xinjiang Spice Veggie Wrap
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Uyghur & Central Asian Borderland
Ingredients: 2 tbsp olive oil; 1 Chinese eggplant; 2 large shiitake mushrooms; 10 piece tofu; 2 slice red onions; 1 garlic clove; 1 tbsp xinjiang mixed spice; salt; 2 wheat flour tortillas

Aubergine, tofu and shiitake mushrooms cooked in a pan and spiced with clove for a Uyghur wrap.

15 min · Serves 2 · Easy

Ingredients

Method

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Time: Prep 5 min · Cook 10 min · 15 min total
Difficulty: easy

1
Heat the oil in a wok. Add onion and garlic and saute for 30 seconds. Add eggplant, shitake mushrooms, tofu, spice and salt. Saute until eggplant is soft and almost transparent.
1 min
2
In another pan, heat the tortillas on low fire. If you like cheese, add slices on top of tortillas to melt.
3
Transfer tortillas on two plates and top with sauteed mixture.