sa aubergine kebabs with aber, red onion, and mint relish

Name: sa aubergine kebabs with aber, red onion, and mint relish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 large aubergine; 6 whole cherry tomatoes; 2 tbsp harissa; 1 tablespoons harissa paste; 1 tablespoon maple syrup; 2 large flatbreads; 1 small pomegranate; Tahini -generous drizzle; 1 tablespoon cider vinegar; handful of fresh mint leaves, roughly chopped; 1 small red onion, finely chopped; ¼ small cucumber, finely chopped

1 step

Prep:10minCook:15min

Katy Beskow - 15 minute Vegan Book These spicy, sweet, and satisfyingly sticky kebabs are made for summer. Simply grill or barbecue! Serve in soft flatbreads with the tangy relish and jewel-like pomegranate seeds and a generous drizzle of tahini. Once exclusive to Middle-Eastern grocery shops, harissa is now available in most large supermarkets - simply check out the world-food aisle.

Updated at: Mon, 08 Apr 2024 12:48:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories694 kcal (35%)

Total Fat25.8 g (37%)

Carbs103.6 g (40%)

Sugars30.9 g (34%)

Protein16.3 g (33%)

Sodium1074.6 mg (54%)

Fiber31.4 g (112%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1aubergine

large

6whole cherry tomatoes

2 Tbspharissa

1 tablespoonsharissa paste

1 tablespoonmaple syrup

For the relish

1 tablespooncider vinegar

fresh mint leaves

roughly chopped

1red onion

small, finely chopped

0.25cucumber

small, finely chopped

Instructions

Step 1

Whisk the harissa paste and maple syrup into a large bowl, then dip the skewers into the mixture, generously coating the aubergine and tomatoes. Place the skewers onto the griddle pan for 5-6 minutes, then turn on the other side and cook for a further 5 minutes. Whisk the harissa paste and maple syrup into a large bowl, then dip the skewers into the mixture, generously coating the aubergine and tomatoes. Place the skewers onto the griddle pan for 5-6 minutes, then turn on the other side and cook for a further 5 minutes. In the meantime, prepare the relish. Put the cucumber and red onion in a small bowl and stir through the mint. Sprinkle over the vinegar and allow to infuse while the kebabs are cooking. Arrange the grilled flatbreads on a platter and liberally sprinkle over the pomegranate seeds. Carefully remove the kebabs from the griddle pan and slide off the vegetables onto the flatbreads. Spoon over the relish and tahini and serve immediately.