Aubergine braai kebabs with onion salsa

Aubergine braai kebabs with onion salsa

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  • 3 aubergines, sliced lengthways into ½cm slices
  • 3 tbsp pomegranate molasses
  • 2 tbsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tbsp aleppo pepper flakes, (see cook’s notes)
  • 6 tbsp olive oil


  • 4 medium onions, sliced into thick rounds
  • 4 cloves garlic, crushed
  • 2 tbsp mint leaves, finely shredded
  • ½ tbsp dried chilli flakes
  • 4 tbsp olive oil
  • 2 tbsp lemon juice


  • couscous mixed with soft herbs, (such as mint and coriander)
  • greek yogurt, seasoned with salt


  1. Light the barbecue. Meanwhile, sprinkle the aubergine slices on both sides with 1 tbsp of salt.
  2. Allow to drain in a colander or sieve for 30 minutes, then rinse and pat dry.
  3. To make the salsa, put the onion slices over direct heat on the barbecue (skewering them first will make them more stable) and cook for 8 minutes or until lightly charred on both sides.
  4. Finely chop and mix with the other salsa ingredients, plus some salt and pepper. Set aside.
  5. Combine the molasses, cumin, cinnamon, aleppo pepper, sumac and olive oil, and mix to a paste.
  6. Brush evenly over the aubergine slices and thread them, concertina style, onto six skewers, packing them quite tightly.
  7. Cook on the barbecue for 15-20 minutes, turning occasionally, or until soft and lightly charred. Serve with the onion salsa, herby couscous and yogurt.
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