Ingredients

Serves 4

8 flour tortillas

Filling 1:
1 medium green zucchini
1 cup grated cheddar cheese
1 cup of grated mozzarella
2 tbsp chopped basil
Salt
Pepper

Filling 2:
1 aubergine thinly sliced and grilled
4 tbsp tomato passata
2 tbsp chopped basil
1 cup grated mozzarella

*Each filling serves 4

Method

For the zucchini tortillas, combine the grated zucchini with the grated cheese, chopped herbs and season.

In a pan large enough for the tortillas place one tortilla on the bottom. Spread with a hand full of the zucchini mixture and then place another tortilla on top.
Cook on either side over a medium heat for 2-3 minutes until brown.

For the aubergine tortillas, firstly thinly slice the aubergine /eggplant and grill them until they are cooked. Set aside.

Repeat method as per zucchini tortillas. This time layer slices of eggplant, passata and chopped basil. Finish with a sprinkle of mozzarella.