Eggplant Kebabs.
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| Eggplant Kebabs |
Grilled Eggplant Kebabs
- Eggplant, sliced to about 1/2"-3/4" thick
- Grape Tomatoes
- (Onions) - We didn't use any tonight, but I think I would next time...mmm...grilled onions
- Olive Oil
- Cumin
- Cinnamon
- Salt and Pepper
- Tahini Sauce
- Soak the Eggplant in a saltwater bath for about 10-15 minutes
- Skewer your Eggplant and Tomatoes (if you double skewer, it makes it easier to flip)
- Season with Salt, Pepper, Cumin, and a little bit of Cinnamon (I rubbed on the spices, then added the spices to olive oil and we brushed that on right before and during grilling)
- Grill about 4-5 minutes per side on high direct heat, or until fork tender with some nice charring
- We served ours with Rice and Tahini Dressing
Tahini Sauce
- Equal Parts Tahini and Water
- Season with Garlic, Salt, and Lemon Juice
- (I threw it all in the food processor...easy peasy)
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