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Zaatar aubergine skewers with tahini

Zaatar aubergine skewers with tahini

By Ellie Kang
15’ Prep time
15’ Cook time
30’ Total time
177 Calories
1 Serving

Summary

A middle-eastern spin on barbecued vegetables. fabulous with flatbreads or couscous. cook this vegetarian, vegan and gluten free dish on the barbecue.
Ellie Kang 0 Followers

Step by Step

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Step 1

Prepare and light the barbecue. In a large bowl, whisk together the olive oil, ½ tbsp pomegranate molasses, the zaatar and sea salt flakes. Add the aubergine and pepper, toss well and set aside to marinate for 20-30 minutes. Thread the veg onto 4 long metal skewers (or soaked wooden skewers), alternating 2 aubergine chunks to every 1 piece of pepper. Brush the grill rack with oil, then barbecue for 10-15 minutes, turning regularly and basting with the leftover marinade, until tender and charred. Transfer to a serving platter, drizzle with the tahini and 2 tsp pomegranate molasses, then scatter over the chopped coriander leaves to serve.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Pomegranate molasses
    Pomegranate molasses
    0.5 tbsp
  • Red peppers
    Red peppers
    1
  • Tahini
    Tahini
    2 tbsp
  • Aubergine
    Aubergine
    1
  • Sea salt flakes
    Sea salt flakes
    1 tsp
  • Coriander leaves
    Coriander leaves
    25 grams
  • Cooks’ ingredients zaatar
    Cooks’ ingredients zaatar
    2 tsp
  • Pomegranate molasses
    Pomegranate molasses
    2 tsp

Nutrition Facts

View nutrition facts
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