15-Minute Harissa Eggplant Kebabs With Cucumber Mint Relish [Vegan, Gluten-Free]

Name: 15-Minute Harissa Eggplant Kebabs With Cucumber Mint Relish [Vegan, Gluten-Free]
Cook time: 15 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: Per Serving: Calories: 543 | Carbs: 89 g | Fat: 14 g | Protein: 36 g | Sodium: 410 mg | Sugar: 44 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice

1 step

Cook:15min

These spicy, sweet, and satisfyingly sticky kebabs are perfect for grilling!

Updated at: Thu, 17 Aug 2023 12:11:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

2769

High

Nutrition per serving

Calories15760.6 kcal (788%)

Total Fat0 g (0%)

Carbs4071.7 g (1566%)

Sugars4064.4 g (4516%)

Protein0 g (0%)

Sodium40.7 mg (2%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

543sugar

Instructions

Step 1

Heat a griddle pan over a medium-high heat. Thread the eggplant chunks and cherry tomatoes onto two metal or pre-soaked wooden skewers. Whisk the harissa paste and maple syrup into a large bowl, then dip the skewers into the mixture, generously coating the eggplant 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.

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