Harissa aubergine kebabs with minty carrot salad

Harissa aubergine kebabs with minty carrot salad

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(7 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal353
  • fat8g
  • saturates1g
  • carbs54g
  • sugars19g
  • fibre13g
  • protein13g
  • salt1.7g
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  • 2 tbsp harissa paste
  • 2 tbsp red wine vinegar
  • 1 aubergine, cut into 4cm cubes



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

  • 2 carrots, finely shredded



    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



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

  • 2 Middle Eastern flatbreads
  • 2 heaped tbsp hummus
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • Greek yoghurt, to serve


  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 hummus, 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, questions and tips

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24th Jan, 2013
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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