Serves 2
25 min
Harissa Aubergine Kebabs with Minty Carrot Salad
Recipe GLPRe3f044f45391b7
Smoky harissa-marinated aubergine cubes charred on a griddle and threaded onto skewers, served on warm flatbread with a bright, refreshing carrot and mint salad. Topped with hummus, creamy yogurt, and drizzled with reserved harissa sauce for a vibrant, North African-inspired vegetarian meal.
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Ingredients
2 tbsp harissa paste
2 tbsp red wine vinegar
1 aubergine, cut into 4 cm cubes
2 carrots, finely shredded
1 small red onion, thinly sliced
1 small handful fresh mint, chopped, plus extra leaves for serving
2 flatbreads
2 heaped tbsp hummus
2 tbsp Greek yogurt or crème fraîche, to serve
Directions
In a small bowl, combine the harissa paste and red wine vinegar, stirring well to create a smooth sauce. Divide the mixture in half: reserve one portion for serving later. In a separate bowl, toss the aubergine cubes with the remaining harissa-vinegar mixture, coating evenly. Season with salt and pepper to taste.
Thread the harissa-coated aubergine cubes onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Heat a griddle or grill pan over medium-high heat until very hot.
Place the loaded skewers on the hot griddle or grill. Cook for 12–15 minutes, turning occasionally, until the aubergine is golden and charred on all sides and has cooked through completely.
While the skewers cook, combine the shredded carrots, sliced red onion, and chopped mint in a bowl. Toss gently, season with salt and pepper to taste, and set aside.
Warm the flatbreads briefly on the griddle or in a dry pan until softened and pliable, about 1–2 minutes per side.
To assemble, spread each warm flatbread with a heaped tablespoon of hummus. Top with a portion of the carrot and mint salad, then slide the cooked aubergine cubes off the skewers and arrange on top. Scatter fresh mint leaves over each, drizzle with the reserved harissa sauce, and serve immediately with a tablespoon of Greek yogurt or crème fraîche on the side.
