Harissa aubergine kebabs with minty carrot salad
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Harissa aubergine kebabs with minty carrot salad

By Jennifer Joyce

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 353
  • fat 8g
  • saturates 1g
  • carbs 54g
  • sugars 19g
  • fibre 13g
  • protein 13g
  • salt 1.7g

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

  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 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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