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Aubergine Kebabs with Charred Onion Salsa

Aubergine kebabs with charred onion salsa

Published: July 9, 2020 at 4:50 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Try these veggie skewers for an easy BBQ option – simple to put together, quick to cook and easily scaled up or down depending on how many you’re feeding

  • Gluten free
  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal273
fat20.6g
saturates3g
carbs13.7g
sugars10.5g
fibre8.5g
protein3.9g
salt0.9g
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Try our aubergine kebabs recipe then check out our BBQ aubergines and more skewer ideas such as our mushroom shawarma, Greek chicken skewers and vegan kebabs.


How to cook aubergine kebabs

Salting the aubergines first means they suck up far less oil from the marinade and is important for the texture, so don’t skip it. Cooking aubergines in thin strips keeps them soft and maximises the surface area, meaning you get more flavour from the spice mixture. Serve with couscous and plenty of yogurt.

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.

*This recipe is gluten free according to industry standards


Cook's notes

Aleppo pepper, or pul biber, is a dried, crushed, mild red pepper from Turkey. Find in larger supermarkets and online, or use a pinch of dried chilli flakes or mild chilli powder instead. Sumac is dried and coarsely ground berries that has a citrussy flavour. It’s available from larger supermarkets and online.


Check out our best ways with aubergine

Aubergine Dhansak Newsletter
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