Aubergine Kebabs
An easy BBQ option – chuck them together, quick to cook and easily scaled up or down depending on how many you’re feeding at your garden party
Servings: 6
Ingredients
- 3 Aubergines, sliced lengthways into ½cm slices
- 3 tbsp Pomegranate molasses
- 2 tbsp Ground cumin
- ½ tbsp Ground cinnamon
- 2 tbsp Aleppo pepper flakes
- 6 tbsp Olive oil
Charred Onion Salsa
- 4 Medium onions, sliced into thick rounds
- 4 Cloves garlic, crushed
- 2 tbsp Mint leaves, finely shredded
- ½ tbsp Dried chilli flakes
- 4 tbsp Olive oil
- 2 tbsp Lemon juice
Ideas for Serving
- couscous mixed with soft herbs, (such as mint and coriander)
- greek yogurt, seasoned with salt
Instructions
- Light the barbecue. Meanwhile, sprinkle the aubergine slices on both sides with 1 tbsp of salt. Allow to drain in a colander or sieve for 30 minutes, then rinse and pat dry.
- To make the salsa, put the onion slices over direct heat on the barbecue (skewering them first will make them more stable) and cook for 8 minutes or until lightly charred on both sides. Finely chop and mix with the other salsa ingredients, plus some salt and pepper. Set aside.
- Combine the molasses, cumin, cinnamon, aleppo pepper, sumac and olive oil, and mix to a paste. Brush evenly over the aubergine slices and thread them, concertina style, onto six skewers, packing them quite tightly.
- Cook on the barbecue for 15-20 minutes, turning occasionally, or until soft and lightly charred. Serve with the onion salsa, herby couscous and yogurt.