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Middle Eastern aubergine skewers recipe
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Inspired by the fragrant herbs and spices of the Middle East, these easy aubergine, mint and pomegranate skewers make a great vegan and gluten-free canapé for a cocktail party or festive gathering. Finish with a drizzle of tahini to serve. See method
Ingredients
- 2 aubergines, sliced lengthways into 5mm-thick slices
- 3 tbsp olive oil
- 1 tbsp za'atar seasoning, plus extra to serve (see tip)
- 1 x 80g pack of pomegranate seeds
- 1 x 30g pack chopped mint leaves
- 2 tbsp tahini
Each serving contains
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Energy
155kj
38kcal
2%
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Fat
3g
4%
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Saturates
1g
3%
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Sugars
1g
2%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 1.6g
Protein 0.9g
Fibre 0.2g
Method
- Heat a griddle pan over a high heat. Brush the aubergines with the olive oil; season. Griddle in batches for 2-3 mins each side until charred, then remove from the pan and leave to cool.
- In a bowl, mix the za’atar, ⅔ of the pack of pomegranate seeds and ½ x pack chopped mint leaves, then scatter over one side of the aubergine slices and roll up. Secure with a cocktail stick.
- Drizzle over the tahini, then scatter over the remaining pomegranate seeds, extra za’atar and mint.
Tip: Za'atar is a Middle Eastern spice blend. Make your own with our easy guide to homemade spice blends.
See more Canapè recipes