Zaatar eggplant gyros with a heap of vegetables, mint and hummus

Preheat the oven to 180 degrees Celsius.

Peel three strips off the eggplant skin. Remove the top, then cut into quarters lengthwise. Dice into 3 cm cubes.

Toss with oil, add a dash of salt and roast for 15 to 20 minutes, until dark brown and crispy.

Cut the cucumber in half, then slice into half-moons. Place in a bowl.

Cut the tomato in half through the core, remove the core, then thinly slice, thinly slice the onion and place both in the bowl with the cucumber. Pour over the vinegar and allow to sit for 5 minutes before gently straining off the vinegar.

Peel and grate the carrot. Remove the mint from the stalk and thinly slice and mix with the carrot.

Once the eggplant is cooked, toss liberally with the zaatar.

Spread the bottom of the wrap with the hummus, top with eggplant, veggies, then wrap up and dig in!