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.
Having a barbecue? Ditch the heavy meat skewers for something a bit lighter but just as flavorful. Just imagine – you’re chilling outside with a glass of rosé, listening to some Bob Marley tunes, and then bam!—you’re enjoying a delicious medley of summer’s finest veggies in grilled, portable flatbread form. Marinated eggplant takes minutes to grill, before being tucked into a flatbread filled with hummus, avocado, more veggies, and a sweet garlic sauce.–Nina Olsson
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.
For the marinated eggplant
Marinate the eggplant
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In a medium bowl, mix together the oil, lemon juice, cumin, coriander, red pepper flakes, cinnamon, and salt.
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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.
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While the eggplant is marinating, fill a shallow dish with water and place the wooden skewers in it to soak.
Make the garlic sauce
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Using an immersion blender or a small food processor, process all the ingredients until well combined.
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
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Heat a charcoal or gas grill until hot. Alternatively, heat a grill pan on the stovetop over high heat.
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Thread the eggplant onto skewers, using about 8 chunks per skewer.
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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
*What can I substitute for harissa?
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.
Serving: 1portionCalories: 677kcal (34%)Carbohydrates: 57g (19%)Protein: 12g (24%)Fat: 49g (75%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 7gMonounsaturated Fat: 34gTrans Fat: 1gCholesterol: 1mgSodium: 1099mg (48%)Potassium: 1442mg (41%)Fiber: 20g (83%)Sugar: 14g (16%)Vitamin A: 2109IU (42%)Vitamin C: 39mg (47%)Calcium: 137mg (14%)Iron: 5mg (28%)
Originally published June 24, 2019
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