• 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.


Leftover crème fraîche or Greek yoghurt? 
Whisk crème fraîche into hot sauces, stir into pasta, or add to puddings and fruit. For more recipe suggestions take a look at our crème fraîche glossary. Use Greek yoghurt in dips, sauces, bakes and desserts. Make the most of an opened pot with our best Greek yoghurt recipes

Recipe from Good Food magazine, October 2012

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.7 ratings