FOR THE KEBABS
100ml (scant ½ cup) hot sauce
3 tbsp olive oil
6 tbsp golden syrup
2 tbsp lemon juice
2 aubergines (2 kebabs per aubergine)
TO SERVE
4 flatbreads
romaine or iceberg lettuce, roughly chopped
2 tomatoes, thinly sliced
1 red onion, thinly sliced
1 Preheat the oven to 200°C/Gas Mark 6 and line a baking tray with a sheet of greaseproof paper.
2 Combine the hot sauce, olive oil, golden syrup and lemon juice in a mixing bowl and set to one side.
3 Slice the aubergines into the thinnest rounds you can manage; the thinner you slice the aubergine, the more marinade you will get on each slice, and the crispier the edges will be when cooked.
4 Coat all the aubergine slices in the marinade and fold each slice in half before skewering onto a kebab skewer - you will need about four skewers. If you’re using wooden skewers, soak them in water for a few hours first.
5 Place the skewers on the lined baking tray and bake in the oven for 40 minutes until crispy.
6 Serve the kebabs on flatbreads with lettuce, tomato and red onion.