Name: Harissa aubergine kebabs with minty carrot salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: North African
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 flatbreads; 2 heaped tbsp hummus; 2 tbsp Greek yogurt or crème fraîche, to serve

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Harissa aubergine kebabs with minty carrot salad

Harissa aubergine kebabs with minty carrot salad

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.8 out of 5.9 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 flatbreads
2 heaped tbsp hummus
2 tbsp Greek yogurt

or crème fraîche, to serve

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Nutrition: per serving

kcal353

low
fat8g

low
saturates1g
carbs54g
sugars19g
fibre13g
protein13g
salt1.7g

Method

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.

RECIPE TIPS

Leftover crème fraîche or Greek yoghurt?

Whisk crème fraîche into hot sauces, stir into pasta, or add to puddings and fruit. For more recipe suggestions take a look at our crème fraîche glossary. Use Greek yoghurt in dips, sauces, bakes and desserts. Make the most of an opened pot with our best Greek yoghurt recipes.

Recipe from Good Food magazine, October 2012

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A star rating of 4.8 out of 5.9 ratings

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