Harissa aubergine kebabs with minty carrot salad
Ingredients
- Step 1 2 tbsp harissa paste
- Step 2 2 tbsp red wine vinegar
- Step 3 1 aubergine, cut into 4cm cubes
- Step 4 2 carrots, finely shredded
- Step 5 1 small red onion, sliced
- Step 6 small handful mint, chopped, plus extra leaves to serve
- Step 7 2 flatbreads
- Step 8 2 heaped tbsp hummus
- Step 9 2 tbsp Greek yogurt, or crème fraîche, to serve
Calories: 353
Carbohydrate: 54 g
Protein: 13 g
Fat: 8 g
Cook time: 25 minutes
Prep time: 10 minutes
Total time: 35 minutes
Servings: 2
TAGS
Dinner
Main course
North african
3 of 5-a-day
Coleslaw
Fibre
Five a day
Folate
Harrisa
Jennifer Joyce
Low calorie
Make it tonight
Midweek
Skewer
Slaw
Vegetarian
Veggie
Veggie main
Week night
Work night
Directions
- 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.