Fire Roasted Aubergine Kebabs

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Got friends coming around for lunch?  No problem!  These fire roasted aubergine kebabs will fill your dining table with colour and a meze-style feel with dips, sides and salads for everyone to tuck into.

Each element is easy to make and the result is a middle eastern inspired feast with cumin spiced flatbreads loaded with smoky roasted aubergine, spicy chickpea salad, a sprinkling of aromatic dukkah and a drizzle of creamy tahini dressing on a bed of salad leaves with glistening jewels of pomegranate.

Don’t forget to serve your kebabs with a side of my Muhammara Red Pepper Dip, which is a breeze to make and tastes DIVINE!  Everything can be made in advance, except for the roasted aubergines, so this is the perfect dinner party meal.

A bowl of roasted red pepper dip with flat bread being dipped in

These delicious flatbread kebabs are inspired by a recent trip to Dartmouth Food Festival – be sure to pay it a visit it you are in the area in October.  Check out my vlog of the festival here.

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

A flatlay of a middle eastern feast with roasted aubergine, pickles, salads and flatbreads.

The Video Recipe:

The Written Recipe :

Fire Roasted Aubergine Kebabs

Fire Roasted Aubergine Kebabs

A middle eastern inspired feast with cumin spiced flatbreads loaded with smoky roasted aubergine, spicy chickpea salad, a sprinkling of aromatic dukkah and a drizzle of creamy tahini dressing on a bed of salad leaves with glistening jewels of pomegranate.
5 from 1 vote
Print Pin Rate
Course: Lunch, Main Course, Salad
Cuisine: Middle Eastern
Prep: 55 minutes
Cook: 1 hour
Total: 1 hour 55 minutes
Serves: 4
Calories: 870kcal
Author: Tara


Cumin Spiced Flatbread:

  • 125 ml warm water (approx 40°C/104°F)
  • 7 g dried yeast
  • 1 tsp coconut sugar
  • 350 g strong white bread flour
  • 2 tsp cumin (ground)
  • ½ tsp baking powder
  • ½ tsp salt
  • 125 g coconut yoghurt (at room temperature)
  • 25 g coconut oil (melted and then cooled to room temperature)
  • additional coconut oil for brushing

Chickpea Salad:

  • 400 g can of chickpeas (drained and rinsed (approx 250g drained weight))
  • 150 g cherry tomatoes (halved)
  • 150 g cucumber (diced)
  • 40 g red onion (diced)
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tsp garlic (minced)
  • 1 tsp chilli flakes
  • ½ cup fresh coriander (chopped)
  • salt and pepper to taste


  • 50 g almonds
  • 20 g sesame seeds
  • 10 g coriander seeds
  • 10 g cumin seeds
  • 1 tsp salt
  • 1 tsp ground pepper

Tahini Sauce:

  • 80 g tahini (runny variety)
  • 2 tbsp water
  • 1 tbsp maple syrup

Fire Roasted Aubergine:

  • 2 aubergines (halved lengthways)
  • 2 tbsp water
  • 2 tbsp liquid smoke
  • 2 cloves garlic (minced)
  • ½ tsp salt
  • 1 tbsp coconut oil


To make the cumin spiced flatbreads:

  • Tip: Make the flatbreads in the morning before your lunch and then wrap them in foil and warm them in the oven before serving so that they are nice and soft.
  • Mix the warm water with the yeast and sugar and leave for 10 minutes to go nice and frothy.
    125 ml warm water, 7 g dried yeast, 1 tsp coconut sugar
  • In a large bowl mix the flour, cumin, baking powder and salt until thoroughly combined.
    350 g strong white bread flour, 2 tsp cumin, 1/2 tsp baking powder, 1/2 tsp salt
  • Add the frothy yeast mixture to the bowl along with the oil and yoghurt. Mix to a smooth dough.
    125 g coconut yoghurt, 25 g coconut oil
  • Knead the dough for 10 minutes, adding a little more flour if the dough is too sticky.
  • Put the dough in a lightly oiled bowl, cover it and set it aside somwhere warm to prove for 1 hour.
  • Divide the dough into four and roll out.
  • Heat your grill to a very hot setting.
  • Brush the flatbreads with oil and grill for 3-4 minutes until starting to brown. Turn over the breads, brush the other side with oil and grill for a further 3-4 minutes.
    additional coconut oil for brushing
  • Once they are cooked, leave them to cool. Wrap them in foil and warm them in the oven before serving.

Throw together the chickpea salad:

  • Combine all of your chickpea salad ingredients in a bowl. Serve at room temperature.
    400 g can of chickpeas, 150 g cherry tomatoes, 150 g cucumber, 40 g red onion, 2 tbsp lemon juice, 1 tbsp olive oil, 2 tsp garlic, 1 tsp chilli flakes, 1/2 cup fresh coriander, salt and pepper to taste

Aromatic dukkah time:

  • Preheat the oven to 175°C fan (195°C conventional / 375°F / gas mark 5).
  • Combine all of the dukkah ingredients except the salt and pepper onto a baking tray and bake for 7 minutes until golden and aromatic.
    50 g almonds, 20 g sesame seeds, 10 g coriander seeds, 10 g cumin seeds
  • Add the salt and pepper to the baked dukkah ingredients and blitz into a fine crumb using a blender or pestle and mortar.
    1 tsp salt, 1 tsp ground pepper

Make the creamy tahini sauce:

  • Mix together all of the tahini sauce ingredients, adding more water if you prefer it to be a runnier consistency.
    80 g tahini, 2 tbsp water, 1 tbsp maple syrup
  • Serve at room temperature.

Fire roasting the aubergines:

  • Tip: If you’ve got a barbecue handy then roast your aubergine halves on their own, skin side down for around 20 minutes until cooked through. If you don’t have access to a barbecue then follow the recipe below to get a nice, smoky flavour.
  • Preheat the oven to 220°C fan (240°C conventional / 475°F / gas mark 9).
  • In a small bowl mix together the water, liquid smoke, garlic and salt.
    2 tbsp water, 2 tbsp liquid smoke, 2 cloves garlic, 1/2 tsp salt
  • Place the aubergines skin side down on a baking tray and run a knife down the white flesh lengthways to cause slits.
    2 aubergines
  • Brush the water mix over your aubergines, ensuring that it goes into the slits.
  • Bake in the oven for 45 minutes, brushing the tops with oil halfway through, until the flesh is nice and soft and the aubergine is cooked through.
    1 tbsp coconut oil

To serve:

  • Serve everything in separate dishes for a ‘help-yourself’ style lunch. Serve with:
  • Muhammara dip (you’ve got to try our recipe for this dip!)
  • Pickled red cabbage
  • Pomegranate seeds
  • Salad leaves



Vegan / Dairy Free / Egg Free / Refined Sugar Free / Soy Free
Recipe inspired by: ?? Dartmouth, UK
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated and exclude any optional extras.


Calories: 870kcal | Carbohydrates: 109g | Protein: 26g | Fat: 40g | Saturated Fat: 15g | Sodium: 1466mg | Fiber: 18g | Sugar: 15g | Net Carbohydrates: 91g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.