Harissa aubergine kebabs with minty carrot salad
Whip up supper for two in a flash with these vegetarian, North African-inspired skewers with healthy slaw and houmous
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian, Low-fat
- 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.
- Meanwhile, mix together the carrots onion and mint with some seasoning.
- 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.
PER SERVING
353 kcalories, protein 13g, carbohydrate 54g, fat 8 g, saturated fat 1g, fibre 13g, sugar 19g, salt 1.7 g
Recipe from Good Food magazine, October 2012.
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http://www.bbcgoodfood.com/recipes/2469647/
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian, Low-fat
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
PER SERVING
353 kcalories, protein 13g, carbohydrate 54g, fat 8 g, saturated fat 1g, fibre 13g, sugar 19g, salt 1.7 g
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24 January 2013
Mildura rated and commented on this recipe
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