- 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
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.
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.
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.
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.
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.
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.