Sesame Tortillas with Teriyaki-infused Aubergine

Place the aubergine slices in a shallow dish, cover with the marinade, and set aside for 30 minutes. Meanwhile, to make the sesame paste, combine the tahini and the water in a bowl until well mixed. Add the remaining ingredients and set aside. Remove the aubergines slices from the marinade and pat dry with kitchen paper. Brush both sides of each slice with olive oil and place under a hot grill, turning occasionally, for 12-15 minutes, or until softened and golden brown. Arrange the grilled aubergine slices over the tortillas and spread with the sesame paste. Arrange the thinly sliced tomatoes on the top. Roll up each tortilla, slice diagonally, sprinkle with chopped chives and serve.

Preparation time: 30 mins
Per portion: 2210 kJ / 528 kcal