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Eggplant Kebabs

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.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 677 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

For the marinated eggplant
  • 2 tablespoons olive oil
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon sea salt
  • 2 medium eggplants unpeeled and cut into 1-inch (25-mm) chunks
For the garlic sauce
  • 6 tablespoons olive oil
  • 5 garlic cloves peeled and crushed
  • 2 tablespoons PLAIN yogurt preferably full-fat
  • 1 teaspoon agave syrup or honey
  • 3/4 teaspoon salt or more to taste
For serving
  • 2 avocados diced
  • 1 small red onion thinly sliced
  • 3 1/2 ounces green or purple cabbage shredded
  • 3 1/2 ounces cherry tomatoes halved
  • 1 about 6 oz red pepper cut into strips
  • 2 1/4 cups baby spinach
  • A handful fresh herbs such as cilantro, mint, and parsley, coarsely chopped
  • A handful of toasted almonds or other nuts
  • 4 flatbreads
  • store-bought or homemade hummus
  • Store-bought or homemade harissa
  • Lemon wedges for squeezing

Instructions

Marinate the eggplant
    Cup of Yum
  1. In a medium bowl, mix together the oil, lemon juice, cumin, coriander, red pepper flakes, cinnamon, and salt.
  2. 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.
  3. While the eggplant is marinating, fill a shallow dish with water and place the wooden skewers in it to soak.
Make the garlic sauce
  1. 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
  1. Heat a charcoal or gas grill until hot. Alternatively, heat a grill pan on the stovetop over high heat.
  2. Thread the eggplant onto skewers, using about 8 chunks per skewer.
  3. 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
  1. 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

Serving 1portion Calories 677kcal (34%) Carbohydrates 57g (19%) Protein 12g (24%) Fat 49g (75%) Saturated Fat 7g (35%) Monounsaturated Fat 34g Trans Fat 1g Cholesterol 1mg (0%) Sodium 1099mg (46%) Fiber 20g (80%) Sugar 14g (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 677

% 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.