Harissa Aubergine Kebabs

Editorial Note: This was a follow along, taken from Issue 5 of Vegan Living Magazine which was an extract from 15 Minute Vegan

We have been reading the above-mentioned magazine for a while now and there are some really yummy recipes in there, tonight I decided to give one of them a go, Harissa Aubergine Kebabs with a mint relish, they turned out really well and tasted just lovely, I might make a small change next time and have them inside a pitta bread, I think they would be easier to eat that way but still they were pretty amazing.

I took a few photos along the way to show what was to come.

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The Recipe

  • 1 Large Aubergine
  • 6 whole cherry tomatoes
  • 2 tbsps harissa paste
  • 1 tbsp maple syrup
  • 2 large flatbreads
  • 1 small pomegranate (seeds only)

For the relish

  • 1/4 cucumber finely chopped
  • 1 small red onion, finely chopped
  • A handful of fresh mint leaves, chopped finely
  • 1 tbsp of cider vinegar.

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