planted.chicken Skewers Tikka with grilled Aubergine

Duration: 60 Min
Difficulty: Medium


How many people?
planted.chicken Skewers Tikka
large aubergine (about 680 grams)
5 g
60 ml
extra-virgin olive oil
15 ml
fresh lemon juice
15 g
harissa paste
15 g
agave syrup
15 g
chopped herbs (mint, coriander, parsley)
Naan bread
Mango chutney (optional)

Products in this recipe

Skewers Tikka
£ 4.00


  1. Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
  2. Grill aubergine directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15–20 minutes. (Alternatively, grill on the grate of a gas or electric grill over medium-high heat, turning occasionally, 20–25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
  3. In the meantime, drizzle some olive oil on the skewers and cook on the BBQ for ca. 2-3 min per side or until nicely caramelized.
  4. Carefully remove the skin from the aubergine, leaving stem intact. Season on all sides with 2.5 grams salt. Let sit on rack until excess water is drained,
    20–30 minutes.
  5. Whisk oil, lemon juice, harissa, agave syrup, and remaining 2.5 grams salt in a small bowl to combine.
  6. Using a paring knife, make several slits down length of aubergine on each side. Transfer to a plate and pour dressing over. Top with chopped herbs, serve with naan and a fresh seasonal alongside.
  7. For a sweet taste, you can optionally add a dollop of mango chutney!

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