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Harissa aubergine kebabs with minty carrot salad
- 2 tbsp harissa paste
- 2 tbsp red wine vinegar
- 1 aubergine , cut into 4cm cubes
- 2 carrots , finely shredded
- 1 small red onion , sliced
- small handful mint , chopped, plus extra leaves to serve
- 2 Middle Eastern flatbreads
- 2 heaped tbsp houmous
- Greek yoghurt , to serve
Directions:View on BBC Good Food
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