Eggplant Kebabs
User Reviews
5
2 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
15 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
677 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Eggplant Kebabs
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These eggplant kebabs are marinated and grilled, tucked into a pita, and smothered with a tangy garlic sauce and assorted veggies. It just happens to be vegan although if you don't mention it, folks, the meat-eaters among you may forget.
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Ingredients
For the marinated eggplant
- 2 tablespoons olive oil
- 1 teaspoon lemon juice fresh
- 2 teaspoons cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes crushed
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt sea salt
- 2 medium eggplant unpeeled and cut into 1-inch (25-mm) chunks
For the garlic sauce
- 6 tablespoons olive oil
- 5 garlic peeled and crushed, cloves
- 2 tablespoons PLAIN yogurt preferably full-fat
- 1 teaspoon agave syrup or honey
- 3/4 teaspoon salt or more to taste
For serving
- 2 avocado diced
- 1 small red onion thinly sliced
- 3 1/2 ounces green cabbage shredded, or purple cabbage
- 3 1/2 ounces cherry tomato halved
- 1 about 6 oz red pepper cut into strips
- 2 1/4 cups baby spinach
- fresh herbs such as cilantro, mint, and parsley, coarsely chopped, a handful
- almond toasted; or other nuts
- 4 flatbread
- hummus store-bought or homemade
- harissa store-bought or homemade
- lemon for squeezing, wedges
Instructions
Marinate the eggplant
- In a medium bowl, mix together the oil, lemon juice, cumin, coriander, red pepper flakes, cinnamon, and salt.
- Add the eggplant to the bowl with the marinade, and toss to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 1 day.
- While the eggplant is marinating, fill a shallow dish with water and place the wooden skewers in it to soak.
Make the garlic sauce
- Using an immersion blender or a small food processor, process all the ingredients until well combined.☞ TESTER TIP: If you don’t have an immersion blender or small food processor, first mash the garlic and salt with a fork or the flat side of a chef's knife to form a paste, then scrape it into a bowl and whisk in the remaining ingredients.
Grill the eggplant kebabs
- Heat a charcoal or gas grill until hot. Alternatively, heat a grill pan on the stovetop over high heat.
- Thread the eggplant onto skewers, using about 8 chunks per skewer.
- Grill the kebabs, turning occasionally, until lightly charred on the outside and tender inside, 6 to 12 minutes total. If using a grill pan, slick the pan with a little oil prior to cooking.
Assemble the eggplant kebabs for serving
- Serve the eggplant kebabs along with the flatbreads and desired serving options. Let everyone fashion their own creation. Any remaining ingredients can be served on the side as salad.
Notes
- As far as the level of heat goes, sambal olek is a great substitution. However, harissa has lots of ingredients, it isn't just heat. You can use something hot, like a sambal or Sriracha or chile paste but you might want to add a pinch of caraway to add that harissa-like flavor.
Nutrition Information
Show Details
Serving
1portion
Calories
677kcal
(34%)
Carbohydrates
57g
(19%)
Protein
12g
(24%)
Fat
49g
(75%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
34g
(170%)
Trans Fat
1g
(50%)
Cholesterol
1mg
(0%)
Sodium
1099mg
(46%)
Fiber
20g
(80%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 677kcal | 34% |
| Carbohydrates | 57g | 19% |
| Protein | 12g | 24% |
| Fat | 49g | 75% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 34g | 170% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1099mg | 46% |
| Fiber | 20g | 80% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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