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Aubergine kebabs with charred onion salsa

Aubergine Kebabs with Charred Onion Salsa

Aubergine kebabs with charred onion salsa

Name: Aubergine kebabs with charred onion salsa
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 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 aubergines cut lengthways into ½cm slices; 4 tbsp olive oil, plus a little extra for the onions; 4 medium onions sliced into thick rounds; 4 garlic cloves crushed; 2 tbsp mint leaves finely chopped; ½ tbsp dried chilli flakes; 2 tbsp lemon juice; couscous mixed with soft herbs (such as mint and coriander); Greek yogurt seasoned with salt

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Serves 4

Easy

Prep: 45 mins

Cook: 20 mins

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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

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Alternatives

Complete the dish

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 and tempeh recipes.

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

Nutrition

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 aubergines

cut lengthways into ½cm slices

CHARRED ONION SALSA

4 tbsp olive oil, plus a little extra for the onions
4 medium onions

sliced into thick rounds
4 garlic cloves

crushed
2 tbsp mint leaves

finely chopped
½ tbsp dried chilli flakes
2 tbsp lemon juice

TO SERVE

couscous mixed with soft herbs

(such as mint and coriander)
Greek yogurt

seasoned with salt

Nutrition: per serving

kcal273

low
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.

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

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