Harissa Aubergine Kebabs with Minty Carrot Salad
Try this vegetarian dish that will bring you to the Middle East. Is egg free and low in fat.
- 30 min
- Moderate
- 2 Portions
Ingredients
Harissa Paste 20 g (2 tbsp)
Vinegar 20 g (2 tbsp)
Aubergine (cut into cubes) 260 g
Carrot (shredded) 160 g
Onion (sliced) 60 g
Mint 5 g
Flatbreads 190 g (2 units)
Hoummus 20 g (2 tbsp)
Greek Youghurt 120 g
Instructions
1. Mix the harissa and vinegar in a bowl. Remove half and reserve. Toss the aubergine in the remaining harissa sauce. 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 .
3. Top the flatbreads with the hoummous, carrot salad and kebabs. Scatter over the extra mint and serve with yogurt and a drizzle of reserved harissa sauce.
