Harissa Aubergine Kebabs With Minty Carrot Salad
The spicy Harissa aubergine kebabs with a refreshing carrot salad and creamy houmous are a delicious and vibrant Middle Eastern-inspired dish. Grilled to perfection and served on warm flatbreads, these kebabs are a feast for the senses, with a tantalizing mix of flavors and textures that will leave you craving more. Serve with a dollop of Greek yogurt for a cool and creamy finish.
— Constant Cookbook
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
Instructions
- 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 hummus, carrot salad and kebabs. Scatter over the extra mint and serve with yogurt and a drizzle of reserved harissa sauce.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 353 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 13 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.7 milligram of sodium
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