HARISSA AUBERGINE KEBABS WITH MINTY CARROT SALAD

Harissa aubergine kebabs with minty carrot salad image

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

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 9

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 Middle Eastern flatbreads
2 heaped tbsp hummus
Greek yoghurt , to serve

Steps:

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.
Meanwhile, mix together the carrots, onion and mint with some seasoning.
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.

Nutrition Facts : Calories 353 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 19 grams sugar, Fiber 13 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium