Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the diced eggplant and cook for about 5-7 minutes, or until tender and golden. Season with salt and pepper, and remove from the pan.
- In the same pan, add another tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
- Add the cod fillet to the pan, cooking for about 4 minutes on each side, or until the fish flakes easily with a fork. Season with garam masala.
- While the cod is cooking, prepare the tortillas by warming them in another pan or in the microwave for a few seconds until pliable.
- Once the cod is cooked, flake it with a fork and mix it with the cooked eggplant and corn in a mixing bowl.
- Assemble the wraps: Place an even amount of the cod mixture onto each tortilla, wrap tightly, and slice in half.
- Serve the wraps warm with a simple side salad and garnish with chopped parsley and cracked black pepper.
Nutrition
Notes
Feel free to switch out cod for another fish like salmon or tilapia if you prefer! Vegetarians can substitute the fish with chickpeas for added protein. If you have leftover wraps, store them in an airtight container in the fridge for up to 2 days, and simply reheat them in a pan or microwave. Enjoy being creative with your side salad, adding any seasonal veggies you have on hand!