Aubergine tortillia wrap bites

Makes 15 bite-size portions, multiply the quanities to the amount you need.

2 aubergines
5 tortillias
6 generous tbsp vegan mayonnaise
1 tsp garlic and herb mayonnaise dip mix (the type that comes in sachets)
2-3 tsp ground turmeric
olive oil for frying

Thinly slice the aubergines widthways and fry in batches over a medium heat with the olive oil and 1/2 tsp turmeric per batch, until the slices go soft but not too brown. Remove from heat and place on kitchen roll. Mix the mayonnaise and the herb mix.

Microwave the tortillias for about 10 seconds to soften them, spread a thin layer of mayonnaise and herbs onto each one and add a layer of aubergine slices.

Fold the left and right edges of the tortillia in (by about 3cm at the widest point), then fold the edge closest to you in by about 3cm and continue to fold to form a wrap. When you have assembled the wraps, slice each one into three, cutting diagonally across the wrap, and arrange on a plate.