Put the sliced aubergines,
tomatoes and whole spring onions
into a large shallow dish. Whisk the
olive oil, white wine vinegar and garlic together with plenty of
seasoning, pour over the
vegetables and toss well.
Barbecue the aubergine slices
directly over a medium high heat
for 4-5 minutes each side, until
tender and marked. Remove and
put into a large shallow bowl.
Barbecue the tomatoes and
spring onions for 3-4 minutes,
turning once. Add to the
aubergines. Crumble the goat’s
cheese over the hot vegetables
and drizzle with extra virgin olive
oil. Toss very gently.
To serve, scatter the basil
leaves over the vegetables.Warm
the floured tortillas on the
barbecue for 1-2 minutes, turning
once. Let each guest take a
spoonful from the platter of
vegetables and goat’s cheese
and fold up in a warm tortilla.