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Aubergine kebabs with charred onion salsa

Try these veggie skewers for an easy BBQ option – simple to put together, quick to cook and easily scaled up or down depending on how many you’re feeding

Ingreadient:

    • 3 tbsp pomegranate molasses
    • 2 tbsp ground cumin
    • ½ tsp ground cinnamon
    • 1 tbsp sumac
    • 2 tbsp aleppo pepper flakes (see cook's notes)
    • 6 tbsp olive oil
    • 3 aubergines, cut lengthways into ½cm slices
    • 4 tbsp olive oil, plus a little extra for the onions
    • 4 medium onions, sliced into thick rounds
    • 4 garlic cloves, crushed
    • 2 tbsp mint leaves, finely chopped
    • ½ tbsp dried chilli flakes
    • 2 tbsp lemon juice
    • couscous mixed with soft herbs (such as mint and coriander)
    • Greek yogurt, seasoned with salt

Directions :

    1. Place the Ninja Woodfire on the grill setting and heat to medium, setting the timer for 8 mins. Oil the onions lightly, then place them on the grill and close the lid. At the halfway point, flip and continue cooking for the remaining 4 mins, or until both sides are nicely charred. Roughly chop the onions, then tip into a bowl along with the other salsa ingredients.
    2. Combine the molasses, cumin, cinnamon, sumac, aleppo pepper and olive oil, and mix to a paste. Brush evenly over the aubergine slices and thread them, concertina style, onto six skewers, packing them quite tightly. Don’t worry if they don’t look perfect.
    3. Put the aubergine skewers on the grill and set the timer for 15 mins. Turn every 5 mins or so, basting with any leftover marinade, if you have any. They will be softened and charred. Serve with the onion salsa, herby couscous and Greek yogurt.

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