We have been reading the above-mentioned magazine for a while now and there are some really yummy recipes in there, tonight I decided to give one of them a go, Harissa Aubergine Kebabs with a mint relish, they turned out really well and tasted just lovely, I might make a small change next time and have them inside a pitta bread, I think they would be easier to eat that way but still they were pretty amazing.
I took a few photos along the way to show what was to come.
- 1 Large Aubergine
- 6 whole cherry tomatoes
- 2 tbsps harissa paste
- 1 tbsp maple syrup
- 2 large flatbreads
- 1 small pomegranate (seeds only)
For the relish
- 1/4 cucumber finely chopped
- 1 small red onion, finely chopped
- A handful of fresh mint leaves, chopped finely
- 1 tbsp of cider vinegar.