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Ingredients
Method
- 2 tbsp ground cumin
- 3 tbsp pomegranate molasses
- ½ tsp ground cinnamon
- 1 tbsp sumac
- 1 tbsp chilli flakes
- 6 tbsp olive oil
- 3 eggplants, cut lengthways into ½ cm slices
- Mix the cumin, molasses, cinnamon, sumac, chilli and olive oil into a paste, then brush liberally all over the thinly-sliced eggplant. Thread the slices, concertina style, onto 6 skewers, packing them quite tightly as you do so.
- Add the skewers to a barbecue or grill and cook for 15 mins, turning every 5 mins to baste with leftover marinade. Once softened and charred, serve with couscous or as part of a barbecue feast.
30 mins
3 serving
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