How To Make Harissa Aubergine Kebabs with Minty Carrot Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 large aubergines, cut into 1-inch thick slices
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt, to taste
- 4 large carrots, grated
- 1/4 cup fresh mint leaves, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
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Preheat the grill or barbecue to medium-high heat.
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In a small bowl, mix together the harissa paste, olive oil, smoked paprika, ground cumin, and salt.
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Brush the harissa mixture onto both sides of the aubergine slices.
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Place the aubergine slices onto the grill and cook for about 4-5 minutes on each side, until charred and tender.
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In a large bowl, combine the grated carrots, chopped mint leaves, lemon juice, olive oil, salt, and pepper. Mix well.
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Serve the grilled aubergine kebabs with the minty carrot salad.
Nutrition
- Calories : 180kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 400mg
- Total Carbohydrates : 18g
- Dietary Fiber : 7g
- Sugar : 10g
- Protein : 3g
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