Aubergine kebabs with charred onion salsa

Name: Aubergine kebabs with charred onion salsa
Total time: 45 min
Yield: Serves 6
Ingredients: 3 aubergines, sliced lengthways into ½cm slices; 3 tbsp pomegranate molasses; 2 tbsp ground cumin; ½ tsp ground cinnamon; 2 tbsp aleppo pepper flakes, (see cook's notes); 6 tbsp olive oil; 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; couscous mixed with soft herbs, (such as mint and coriander); greek yogurt, seasoned with salt

Preparation and cooking time
- Total time45 mins
Easy
Serves 6

Ingredients

3 aubergines, sliced lengthways into ½cm slices
3 tbsp pomegranate molasses
2 tbsp ground cumin
½ tsp ground cinnamon
2 tbsp aleppo pepper flakes, (see cook's notes)
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

TO SERVE

couscous mixed with soft herbs, (such as mint and coriander)
greek yogurt, seasoned with salt

Method

STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.