Ingredients

Steps

• Fry the chopped aubergine, spring onions, and spices in a pan with oil for 5 minutes.
• Add cherry tomatoes and prawns then simmer on low heat for 5 minutes.
• Stir in the Greek yoghurt and remove the pan from the heat.
• Oil the aubergine slices and cook on a hot griddle for 3 minutes per side until charred.
• Cut one griddled aubergine slice into four pieces for garnish.
• Place the prawn mixture onto the remaining aubergine slices and roll them up.
• Plate the parcels and decorate with the reserved aubergine strips.