Teriyaki-roast aubergine, edamame & tofu flatbreads

Preheat the oven to 220ºC, gas mark 7. Put the aubergine on a parchment-lined baking tray and drizzle with the teriyaki sauce and 1 tsp oil. Toss the aubergine to evenly coat each piece, then roast for 20-30 minutes, until browned and tender, turning halfway through.

Meanwhile, bring a small pan of water to the boil. Cook the edamame beans for 2-3 minutes, then drain and plunge into cold water. When the beans are cool, tip them into the bowl of a food processor or high-speed blender with the tofu, lime juice, the pickling liquid from the ginger and the remaining 1 tsp oil. Whizz until smooth. Taste, season and whizz again.

Warm the wraps according to pack instruction, then spread the edamame mixture on top, followed by the aubergine chunks, seeds, coriander and sushi ginger.