Aubergine and courgette shawarma skewers

Name: Aubergine and courgette shawarma skewers
Ingredients: 2 aubergines; 2 large courgettes; 1 tsp salt; 1 shallot; 1 tbsp white wine vinegar; 3 tbsp olive oil; 1 tbsp pomegranate molasses, plus extra to drizzle; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp sweet paprika; ¼ tsp ground cloves; ½ tsp chilli flakes; Pomegranate seeds to sprinkle; Specialist kit; Metal or soaked bamboo skewers (soaking in water for half an hour helps stop them burning)

www.deliciousmagazine.co.uk

Ribbons of aubergine and courgette are marinated in fragrant spices, then slowly caramelised on the barbecue for naturally vegan skewers.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Chef's knife
Cutting board
Bamboo skewer
Metal skewer
Mixing bowl
Serving platter

Ingredients

2 aubergines
2 large courgettes
1 tsp salt
1 shallot
1 tbsp white wine vinegar
3 tbsp olive oil
1 tbsp pomegranate molasses, plus extra to drizzle
1 tsp ground cumin
1 tsp garlic powder
1 tsp sweet paprika
¼ tsp ground cloves
½ tsp chilli flakes
Pomegranate seeds to sprinkle
Specialist kit
Metal or soaked bamboo skewers (soaking in water for half an hour helps stop them burning)