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Harissa aubergine kebabs with minty carrot salad

Harissa aubergine kebabs with minty carrot salad

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(3 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2
Whip up supper for two in a flash with these vegetarian, North African-inspired skewers with healthy slaw and houmous

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal353
  • fat8g
  • saturates1g
  • carbs54g
  • sugars19g
  • fibre13g
  • protein13g
  • salt1.7g
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Ingredients

  • 2 tbsp harissa paste
  • 2 tbsp red wine vinegar
  • 1 aubergine, cut into 4cm cubes

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 carrot, finely shredded

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small red onion, sliced
  • small handful mint, chopped, plus extra leaves to serve

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 Middle Eastern flatbread
  • 2 heaped tbsp houmous
  • Greek yoghurt, to serve

Method

  1. Mix the harissa and vinegar in a bowl. Remove half and reserve. Toss the aubergine in the remaining harissa sauce and season. Thread onto metal or soaked wooden skewers. Heat a griddle or grill until hot, then cook the kebabs until golden on all sides and cooked through.

  2. Meanwhile, mix together the carrots onion and mint with some seasoning.

  3. Top the flatbreads with the houmous, carrot salad and kebabs. Scatter over the extra mint and serve with yogurt and a drizzle of reserved harissa sauce.

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Comments (1)

mildura's picture
5

Fast, easy and delicious! the aubergine took a little longer than 15 mins but it's probably just my cheap grill. I'll be trying this on the bbq this summer, i can only assume it will taste even better.

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