Contributed by (Adapted from http://gretelgettingfatter.wordpress.com)

Ingredients

1 Eggplant, cut into 2cm cubes
1 Onion, finely chopped
1 clove Garlic, finely chopped
1 Tbs Harrissa (Moroccan hot sauce)
2-3 ripe Tomatoes, chopped
250g Feta, cut into 1 cm cubes
A good amount of fresh Coriander, chopped

Instructions

Heat a large pan and add some olive oil. Add the eggplant cubes and fry, stirring occasionally, until they start to colour. Add the onions, garlic, and harissa, and cook for a few minutes, until the onions start to soften. Add the tomatoes, stir to combine, cover and simmer for 15-20 minutes, until the eggplant is soft and delicious. Remove from heat, stir in the feta and the coriander. Place crepe on a plate. Fill the middle third with eggplant mixture, leaving a little room at one end. Fold up the end, then fold in the sides.

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