Eggplant Skewers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the aubergine kebabs
- 4 Tbsps Oil
- 2 Tbsps Harissa
- 2 large Eggplant (halved and each half cut into 12 cubes)
- For the dip
- 16 ozs carrots (cut into chunks)
- ¼ cup water
- 2 cloves garlic cloves (crushed)
- 1 tsp freshly grated ginger
- ½ tsp paprika
- ½ tsp ground cinnamon
- ¼ tsp ground cilantro
- 2 tsps lemon juice
- 2 Tbsps extra virgin olive oil
- To garnish
- cilantro
Product recommendation
Tips:
If using wooden skewers, soak them in cold water for 30 minutes before using, to avoid burning.
Preparation steps
1.
For the aubergine kebabs: heat the grill
2.
Mix together the oil and harissa.
3.
Thread the aubergines onto skewers. Brush evenly with the harissa and oil mixture. Grill for about 10 minutes, turning occasionally, until cooked
4.
For the dip: put the carrots and water in a pan, and bring to a boil. Reduce the heat, cover and cook gently for about 15 minutes, until very tender.
5.
Put the carrots into a food processor or blender and blend to a puree.
6.
Add the garlic, spices and lemon juice, and process until the mixture is smooth. Drizzle in the olive oil, and process just until well blended.
7.
Put the carrot dip in a serving bowl and allow to cool. Garnish with coriander and serve with the aubergine kebabs and flatbread.
