This recipe is in the 15 minute vegan recipe book from Katie Beskow, AKA Little Miss Meat Free. It has become a regular in our house over the last 3 weeks and is fantastically quick and simple. There’s minimal effort but maximum impact with this recipe. I urge you to grab the recipe book HERE quickly for many, many more delicious recipes.
For the kebabs
1 large aubergine cut into 3cm chunks
6 whole cherry tomatoes
2 tbsp harissa paste
1 tbsp maple syrup
2 large flatbreads (Waitrose ones were lush!)
1 small pomegranate, seeds only
generous drizzle tahini paste
For the relish
1 small onion, diced
1/4 of a cucumber, diced
handful of mint leaves, roughly chopped
1 tbsp cider vinegar
(Note: I have found that with my small griddle pan, it is a bit of a nightmare getting the aubergine to cook evenly on skewers. I have left the skewers out of this and it works better for me. Try it both ways if you like)
Heat a griddle pan over a medium-high heat. Thread the aubergine chunks and cherry tomatoes onto two metal or pre-soaked wooden skewers.
Whisk the harissa paste and maple syrup into a large bowl, then dip the skewers into the mixture, generously coating the aubergine and tomatoes. Place the skewers onto the griddle pan for 5–6 minutes, then turn on the other side and cook for a further 5 minutes.
In the meantime, prepare the relish. Put the cucumber and red onion in a small bowl and stir through the mint. Sprinkle over the vinegar and allow to infuse while the kebabs are cooking.
Arrange the grilled flatbreads on a platter and liberally sprinkle over the pomegranate seeds. Carefully remove the kebabs from the griddle pan and slide off the vegetables onto the flatbreads. Spoon over the relish and tahini and serve immediately.
Note: These also taste great reheated the next day. Just keep the aubergine, pomegranate seeds and relish separate.
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*I haven’t been encouraged or paid to promote this book. I just blooming love it!