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15-Minute Harissa Eggplant Kebabs With Cucumber Mint Relish [Vegan, Gluten-Free]

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These spicy, sweet, and satisfyingly sticky kebabs are perfect for grilling! The harissa adds the perfect amound of heat that is quickly cooled down by the refreshing cucumber mint relish. Serve these kebabs in soft flatbreads with the tangy relish, jewel-like pomegranate seeds, and a generous drizzle of tahini.

15-Minute Harissa Eggplant Kebabs With Cucumber Mint Relish [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

543

Serves

2

Cook Time

15

Ingredients

For the Kebabs:

  • 1 large eggplant, cut into 1 1/4-inch chunks
  • 6 whole cherry tomatoes
  • 2 tablespoons harissa paste
  • 1 tablespoon maple syrup
  • 2 large flatbreads (gluten-free if necessary)
  • 1 small pomegranate, seeds only
  • Generous drizzle of tahini paste

For the Relish:

  • 1/4 small cucumber, finely chopped
  • 1 small red onion, finely chopped
  • handful of fresh mint leaves, roughly chopped
  • 1 tablespoon cider vinegar

Preparation

  • Heat a griddle pan over a medium-high heat. Thread the eggplant 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 eggplant 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.

Nutrional Information

Per Serving: Calories: 543 | Carbs: 89 g | Fat: 14 g | Protein: 36 g | Sodium: 410 mg | Sugar: 44 g

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AUTHOR & RECIPE DETAILS


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Simple recipes that are ready in just 15 minutes. Whether you're already eating vegan or just want to try something new, nothing could be simpler and faster than 15-Minute Vegan. Using ingredients that are available in supermarkets, the recipes are as easy as can be – from shopping to cooking to serving. Starting with advice on the equipment you need to make cooking go faster, plus essential pantry ingredients, chapters cover Breakfast, Light Bites, Mains, Essentials and Sweet Stuff. Katy also offers straightforward recipes and tips about preparation, freezing, and storing.


 

 

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0 comments on “15-Minute Harissa Eggplant Kebabs With Cucumber Mint Relish [Vegan, Gluten-Free]”

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reetasaba
16 Days ago


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Reply
r
17 Days ago

Preparation is empty


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