Harissa aubergine kebabs with minty carrot salad
Whip up supper for two in a flash with these vegetarian, North African-inspired skewers with healthy slaw and houmous
- Prep: 10 mins
Cook: 15 mins
- Serves 2
- Easy
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
Method
-
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 houmous,
carrot salad and kebabs. Scatter over
the extra mint and serve with yogurt
and a drizzle of reserved harissa sauce.
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