Harissa aubergine kebabs with minty carrot salad

Harissa aubergine kebabs with minty carrot salad

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
353
protein
13g
carbs
54g
fat
8g
saturates
1g
fibre
13g
sugar
19g
salt
1.7g

Ingredients

  • 2 tbsp harissa paste
  • 2 tbsp red wine vinegar
  • 1 aubergine, cut into 4cm cubes
  • 2 carrots, finely shredded
  • 1 small red onion, sliced
  • small handful mint, chopped, plus extra leaves to serve
  • 2 Middle Eastern flatbreads
  • 2 heaped tbsp houmous
  • Greek yoghurt, to serve

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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.

Recipe from Good Food magazine, October 2012

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Comments

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mildura's picture
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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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