2 tbsp harissa paste - click here for recipe

2 tbsp red wine vinegar

1 eggplant/aubergine, cut into 4cm cubes

2 carrots, finely shredded

small handful mint, chopped, plus extra leaves to serve

2 gluten free Middle Eastern flatbreads or gluten free pitta



Mix the harissa and vinegar in a bowl. Remove half and reserve. Toss the eggplant/aubergine in the remaining harissa sauce and season.

Thread onto metal or soaked wooden skewers. Heat a griddle or grill until hot, then cook the kebabs until golden on all sides and cooked through.

Meanwhile, mix together the carrots and mint with some seasoning. Top the gluten free flatbreads with the carrot salad and kebabs. Scatter over the extra mint and serve with a drizzle of reserved harissa sauce.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Harissa eggplant kebabs with minty carrot salad
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