Lentil-beef kebab with coriander yoghurt and lettuce

Wash the aubergines and cut into cubes of 1 x 1 cm. Slice the garlic.

Heat the oil in a frying pan and fry the aubergine, half of the garlic, half of the baharat, pepper and salt for 13 minutes on medium heat. Change regularly.

Meanwhile, put the lentils in a colander, rinse and drain well. Prepare the lentils with a fork. Slice the coriander.

Put the mince, the lentils, the rest of the garlic, the rest of the baharat, half of the coriander, the flour, pepper and salt in a bowl and knead well. Form 8 rolls of the mixture.

Heat the oil in a frying pan and fry the rolls (kebabs) in 6 min. Around golden brown and done.

Meanwhile, mix the rest of the coriander with the yogurt and spoon the peppalicious dressing through the lettuce. Heat the wraps in the microwave for 1 minute.

Divide the lettuce, eggplant and 1 tbsp coriander yogurt over the wraps. Place 2 kebabs on each wrap. Serve the rest of the coriander yogurt.