In the center of a tortilla spread a tbsp. of the vegan garlic mayo and top with some baby spinach, add a frozen VG Gourmet Eggplant & Tahini Burger on top, wrap it up and place it on a panini press.
Meanwhile, make the carrot fries: Cut the carrots into thin sticks. On a baking dish, toss the carrots with 1 teaspoon vegetable oil and the spices. Roast in the oven at 425 until golden brown and crisp for 20 mins. Serve and enjoy!