Harissa Aubergine Kebabs & Herby Hummus | Abel & Cole
Harissa Aubergine Kebabs & Herby Hummus
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Prep: 20 mins
Cook: 15 mins
Smoky aubergine kebabs, homemade flatbreads and hummus, all in the blink of an eye. A Middle-Eastern spread to eat with your hands – tearing, dipping and devouring.
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834 kcal
(per portion)
Ingredients you'll need
  • 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
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp + 1 tsp olive oil
  • 6 tbsp cold water
Step by step this way
  • 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.

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