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Harissa aubergine kebabs with minty carrot salad

Harissa aubergine kebabs with minty carrot salad

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A star rating of 4.8 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal353
low infat8g
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
  • 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 hummus
  • Greek yoghurt , to serve

Method

  • STEP 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.

  • STEP 2

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

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, October 2012

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Overall rating

A star rating of 4.8 out of 5.7 ratings
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