Try this super quick and easy, plant-based, aubergine, and pepper open kebab. This recipe is delicious and quick to make in 20 minutes. My homemade tzatziki sauce is fresh and balances nicely with the harissa sauce mixture. This is an amazing combination of spice and coolness that will leave your tastebuds singing!

This is one of my go-to lunch recipes as it has so much flavour and contains a great source of vitamin B1, B6 and potassium. The peppers also provide an excellent source of vitamins A and C, potassium, folic acid, and fiber. This dish is low in calories and high in energy!

This Plant-based Aubergine Pepper Kebab quantity serves 2 people.

See my full list of ingredients below ??


– 1/2 Aubergine
– 1/2 Pepper
– 10x whole baby plum tomatoes


– 4x tbs Rose Harissa
– 1x tsp paprika
– 2x tsp agave nectar


– 4x tbs coconut yogurt (I use plain Koko Yogurt, see link below)
– 1/2 cucumber
– 1x garlic glove
– 4x tbs extra virgin olive oil (I use Odysea Olive Oil, see link below)
– 1x lemon
– 2x bunches of mint


– 2x tsp coconut oil (I use Naturya brand, see link below)
– Pinches of Salt
– Pinches of Pepper
– 1x avocado sliced

***Links for ingredients (this is not paid)***

Koko Yogurt:
Odysea Olive Oil:
Coconut Oil:

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