How To Make Harissa Aubergine Kebabs Vegan Recipe, by Katy Beskow

These spicy, sweet, and satisfyingly sticky kebabs are made for summer. Simply grill or barbecue! Serve in soft flatbreads with the tangy relish and jewel-like pomegranate seeds and a generous drizzle of tahini.

This recipe has been extracted from Thrifty Vegan by Katy Beskow (Quadrille, £18), Photography by Dan Jones

Ingredients for Vegan Harissa Aubergine Kebabs

  • 1 large aubergine, cut into 3cm (1 ¼ in) chunks
  • 6 whole cherry tomatoes
  • 2 tbsp harissa paste
  • 1 tbsp maple syrup
  • 2 large flatbreads
  • 1 small pomegranate, seeds only
  • Generous drizzle of tahini paste

For the relish

  • ¼  small cucumber, finely chopped
  • 1 small red onion, finely chopped
  • Handful of fresh mint leaves, roughly chopped
  • 1 tbsp cider vinegar

How to make Vegan Harissa Aubergine Kebabs

  1. Heat a griddle pan over a medium–high heat. Thread the aubergine chunks and cherry tomatoes onto two metal or pre-soaked wooden skewers.
  2. Whisk the harissa paste and maple syrup in 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.
  3. 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.
  4. 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.
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