Tahini Grilled Eggplant Kebabs

Late summer is all about celebrating the plethora of beautiful, fresh produce! At some point every summer, gardeners and farmers have more eggplant than they know what to do with. Here in the US, August and September are peak season for eggplants. You’ll find them in abundance (and on sale) in the grocery store and at farmer’s markets.

I just love eggplant. I think it is one of the most versatile and exciting veggies to cook with. However, it can be quite divisive, and many people (my husband included) take issue with it’s unique flavor and “chew”. This recipe for Tahini Grilled Eggplant kebabs is how I got my hubby to love this stunning veggie. This slightly sweet and creamy marinade pairs well with smoky grilled eggplant. It’s a must try!

For this recipe, I used large Globe eggplants and salted them prior to use. I’ve found this step helps to extract some of the bitterness. However, you can skip this step if short on time or choose another smaller eggplant variety that has less flesh.

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Tahini Grilled Eggplant Kebabs

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A slightly sweet and smoky vegetable kebab.

Ingredients

• 1 large eggplant, cut in large cubes
• Salt
• 1/3 cup tahini
• 1/3 cup coconut milk
• 1 tbs maple syrup
• 2 tbs coconut aminos (or soy sauce)
• Juice of 1 lime
• 2 tsp ginger
• 2 tsp sesame oil
• 1 tsp chili garlic paste (or Sriracha)
• 1/4 cup cilantro, chopped

Instructions

1

Arrange eggplant cubes in a colander. Salt the cubes generously and allow them to sit for 30 minutes.

2

Rinse off the salt and pat cubes dry.

3

To create marinade, whisk all ingredients from tahini through cilantro. Add eggplant cubes to the mix and marinade for at least 30 minutes.

4

Soak kebab skewers in water for 30 minutes prior to grilling. When the eggplant is done marinading, skewer the cubes.

5

Grill for 5 minutes each side, basting as they cook.

6

This recipe makes enough marinade that it can also be used as a sauce when plating.

Notes

If you are pressed for time, you can skip the salting step. Much of the bitterness is counteracted in the grilling process.