How do I quickly cook the eggplant and tomato kebabs?

The eggplant and cherry tomato kebabs are cooked on a griddle pan over medium-high heat for 5-6 minutes per side, totaling about 10-11 minutes.

What gives the eggplant kebabs their distinctive flavor?

The kebabs are coated in a flavorful mixture of harissa paste and maple syrup, providing a spicy and slightly sweet glaze.

Can I use wooden skewers instead of metal ones for these kebabs?

Yes, you can use pre-soaked wooden skewers as an alternative to metal skewers for threading the eggplant and cherry tomatoes.

How is the cucumber mint relish prepared for this dish?

The relish is made by combining finely chopped cucumber and red onion with roughly chopped fresh mint leaves, then sprinkling with cider vinegar to infuse while the kebabs cook.

What are the recommended toppings and serving suggestions for these kebabs?

Serve the kebabs on grilled flatbreads, topped with the cucumber mint relish, a generous sprinkle of pomegranate seeds, and a drizzle of tahini paste.

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

Name: 15-Minute Harissa Eggplant Kebabs With Cucumber Mint Relish [Vegan, Gluten-Free]
Cook time: 15 min
Yield: 2
Ingredients: 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; 1/4 small cucumber, finely chopped; 1 small red onion, finely chopped; handful of fresh mint leaves, roughly chopped; 1 tablespoon cider vinegar

1C By: 15 Minute Vegan: Fast, Modern Vegan Cooking

Author Bio

Simple recipes that are ready in just 15 minutes. Whether you're already eating vegan or just... Read More

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Grilled harissa eggplant and cherry tomato kebabs on flatbreads, topped with cucumber mint relish, pomegranate seeds, and tahini.

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

543

Dairy Free

Vegan

These spicy, sweet, and satisfyingly sticky kebabs are perfect for grilling! The harissa adds the perfect amount 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.

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

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

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

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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r says:

September 6, 2017 at 6:49 am

Preparation is empty