- 1 aubergine
- A thumb of ginger
- 1 tsp harissa
- 2 tbsp red wine vinegar
- 4 skewers
- 400g tin of chickpeas
- 40g tahini
- A handful of mint, leaves only
- 1 lemon
- 150g plain flour
- A handful of flat leaf parsley, leaves only
- 150g Greek style yogurt
- 50g baby leaf spinach
- Sea salt
- Freshly ground pepper
- 2 tbsp + 1 tsp olive oil
- 6 tbsp cold water
- 1.
Cut the aubergine into cubes and toss into a bowl. Grate in the ginger. Add 1 tsp harissa (it's spicy), 2 tbsp vinegar, a pinch of salt and pepper and 1 tbsp olive oil. Stir well to mix, then thread onto skewers. Set aside.
- 2.
Drain the chickpeas and tip them into a food processor. Add the tahini, 1 tbsp olive oil and the fresh mint leaves. Grate in the zest of the lemon and squeeze in the juice. Blitz to form a rough textured hummus. Add a splash of water to loosen slightly, if it needs it. Have a taste and season if it needs it.
- 3.
Pour the plain flour into a bowl and combine with a good pinch of salt. Make a well in the middle and add 6 tbsp cold water and 1 tsp of olive oil. Stir until a dough is formed, adding a little more water if required. Knead until smooth, then use your hands to shape into 2 flatbreads.
- 4.
Heat a large dry frying pan over a high heat for a few mins. Set the grill to high. Place the aubergine skewers on a baking tray and slide under the grill.Cook for 4-5 mins on one side, then turn over and cook for 4-5 mins more till the aubergine is browned and tender. If still a little firm, turn again and cook for a few minutes more on each side.
- 5.
While the aubergines are cooking, pop the flatbreads into the hot frying pan. Cook for about 3 mins on each side, until golden. Wrap in a clean tea towel to keep warm.
- 6.
Chop up the parsley leaves, roughly. Serve the aubergine kebabs with the warm flatbreads, generous dollops of herby hummus, yogurt, spinach leaves and chopped parsley.