this doctor cooks Vegan Food

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1. Slice 2 aubergines in half lengthways and slash the flesh. Drizzle on some olive oil, salt and pepper. Roast in your oven at 200 degrees for 25 minutes. 

2. Heat a large frying pan and add a dash of olive oil. When the oil is hot add your red onion, ginger and garlic. Season with salt and pepper and sauté for 5 minutes. Next add the red pepper and aubergine. Fry for a further 10 minutes. If the pan gets dry add a dash of water. 

3. Next add the cumin, coriander and mixed spice. Cook the spices out for 2 minutes. 

4. Finely add the lentils, parsley and lemon and fry for a further 10 minutes. Taste and adjust the seasoning with salt and pepper. Remove from the pan and set aside. 

5. In the same pan prepare the sauce. Add a dash more olive oil to the pan and add the diced red onion and garlic.. Season with salt and pepper and sauté for 5 minutes. Dice your oven baked aubergines into pieces and add them to the pan. 

6. Next add the remaining ingredients for the sauce and cook out for 5 minutes. Blend the mixture to form a sauce using a food processor. Set aside. 

7. Before creating the wraps you need to blanch your cabbage. Separate 8 wraps from the cabbage. Place in a large saucepan filled with salted boiling water. Cook for 2-3 minutes and then immediently place into ice water. When all wraps have been prepared drain in a colander and pat dry using kitchen paper. 

8. Stuffed the lentil mixture inside the wraps and fold tightly. Place inside a baking tray large enough to fit the 8 wraps. Top with the tomato and aubergine sauce. Bake in the oven at 200 degrees for 30 minutes. Enjoy!