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Middle Eastern aubergine skewers recipe

Middle Eastern aubergine skewers

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

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

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Each serving contains

Energy
155kJ 38.0kcal
2%
Fat
3g
medium4%
Saturates
1g
low3%
Salt
0.2g
low3%
Sugars
1g
low2%

of the Reference intake

Carbohydrate 1.6gProtein 0.9gFibre 0.2g

Method

  1. 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.
  2. 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.
  3. 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.

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