CHICKEN ROTI WITH CHARRED EGGPLANT RAITA

Charred Eggplant Raita: Pierce eggplants several times with a knife. Place on preheated medium-high grill and cook, lid closed and turning occasionally, for 20 minutes until the outsides are charred and the eggplants are tender (deflated). Remove from heat. Once cool enough to handle, remove and discard the skin and cube the flesh. Combine cubed eggplant with yogourt, tomato, onion, cilantro, lemon juice, garlic, salt and paprika, if using. Let stand at room temperature while grilling kabobs. (Make-ahead: Raita can be prepped ahead of time and reserved in the refrigerator for up to 3 days. Bring to room temperature for 1 hour and stir well before serving for the best flavour.) 

Reduce grill to medium heat and grease grate well. Whisk together oil, pepper sauce, curry spice and salt. Brush all over the kabobs. 

Grill kabobs, turning often, for 15 minutes or until chicken is no longer pink and thermometer registers 165°F. Meanwhile, warm 1 or 2 roti wraps at a time on the grill, then transfer to a basket lined with a damp kitchen towel; cover to keep warm. 

Remove chicken (and vegetables) from skewers and roughly chop; spoon onto roti and top with a generous dollop of Charred Eggplant Raita. Drizzle with extra roasted pepper sauce, if desired. Roll up to enclose filling. 

Tip: For a pop of green and freshness, add Longo’s Baby Spinach to the wraps.