- ¾ cup olive oil
- 4 T Woolworths ras el hanout spice blend
- 1 T cayenne pepper
- 4 garlic cloves, minced
- salt, to taste
- 2 large brinjals, cut into chunks
- 4 shallots, sliced into wedges
- 1 onion, sliced into wedges
- For the carrot tzatziki:
- 2 T olive oil
- 1 carrot, peeled and grated
- 1 t fennel seeds
- 1 T paprika
- 2 T honey
- 1 cups Greek yoghurt
- 1 T fresh dill, chopped
- sea salt and freshly ground black pepper, to taste
1. Mix the olive oil, ras el hanout, cayenne pepper, garlic and salt in a bowl. Place the brinjals, shallots and onions in the spice mixture and toss through the seasoned oil.
2. Marinate for a few hours, preferably overnight. Thread the vegetables onto bamboo skewers soaked in water. Soaking the skewers prevents them from scorching on the fire and keeps them intact.
3. Grill over hot coals until the veggies are charred and the onions and brinjals are soft.
4. To make the carrot tzatziki, heat the olive oil in a pan. Fry the grated carrot over a medium-high heat, then add the fennel seeds. Fry for 2 minutes, or until the fennel becomes fragrant. Add the paprika and stir in the honey. Season to taste and remove from heat. Stir the cooled carrot mixture into the Greek yoghurt. Serve sprinkled with dill.
Cook's note: Ras el hanout is the pantry gem you didn’t know you needed and an absolute banger on these generous skewers. Serve them as a standalone meal with warm naan, smoky greens and pickled onions.
Photograph: Willow Tucker