Aubergine kebabs with charred onion salsa
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
- 3 tbsp pomegranate molasses
- 2 tbsp ground cumin
- ½ tsp ground cinnamon
- 1 tbsp sumac
- 2 tbsp aleppo pepper flakes(see cook's notes)
- 6 tbsp olive oil
- 3 auberginescut lengthways into ½cm slices
CHARRED ONION SALSA
- 4 tbsp olive oil, plus a little extra for the onions
- 4 medium onionssliced into thick rounds
- 4 garlic clovescrushed
- 2 tbsp mint leavesfinely chopped
- ½ tbsp dried chilli flakes
- 2 tbsp lemon juice
TO SERVE
- couscous mixed with soft herbs(such as mint and coriander)
- Greek yogurtseasoned with salt
Nutrition: per serving
- kcal273low
- fat20.6g
- saturates3g
- carbs13.7g
- sugars10.5g
- fibre8.5g
- protein3.9g
- salt0.9g
Method
step 1
Place the Ninja Woodfire on the grill setting and heat to medium, setting the timer for 8 mins. Oil the onions lightly, then place them on the grill and close the lid. At the halfway point, flip and continue cooking for the remaining 4 mins, or until both sides are nicely charred. Roughly chop the onions, then tip into a bowl along with the other salsa ingredients.
step 2
Combine the molasses, cumin, cinnamon, sumac, aleppo pepper 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. Don’t worry if they don’t look perfect.
step 3
Put the aubergine skewers on the grill and set the timer for 15 mins. Turn every 5 mins or so, basting with any leftover marinade, if you have any. They will be softened and charred. Serve with the onion salsa, herby couscous and Greek yogurt.
