Middle Eastern aubergine skewers recipe
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- Serves 18 (makes 18)
- 15 mins to prepare and 15 mins to cook
- 38 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
- Energy
- 155kJ 38.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.6gProtein 0.9gFibre 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
