Harissa aubergine kebabs with cucumber, red onion and mint relish
These spicy, sweet and satisfyingly sticky kebabs are perfect on the grill – or even the barbecue come summer. 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.
1 large aubergine, cut into 3cm chunks
6 whole cherry tomatoes
2 tbsp harissa paste
1 tbsp maple syrup
2 large flatbreads
1 small pomegranate, seeds only
Generous drizzle of tahini paste
For the relish
1 small cucumber, finely chopped
1 small red onion, finely chopped
Handful of fresh mint leaves, roughly chopped
1 tbsp cider vinegar
Heat a griddle pan over a medium-high heat. Thread the aubergine 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 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.
Recipe from 15 Minute Vegan by Katy Beskow, published by Quadrille, £15. Photo: Dan Jones
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