A fantastic recipe that is made of eggplant which are grilled until soft and lightly caramelized in a delicious tahini satay marinade. These kebabs are super simple to make, and delicious. This vegan version of kebabs is also nut-free and gluten-free.
Send some love to deliciouseveryday.com where we found this recipe!
Place all of the ingredients except the eggplant in a large bowl and whisk to combine.
Cut the eggplant into 2 1/2 cm (1 inch) cubes and add to the marinade. Toss to combine and leave for 30 minutes to marinate. Meanwhile soak 8 skewers in water.
Preheat your barbecue to a medium low heat otherwise place a grill pan over a medium low heat on the stove. Thread the eggplant onto the skewers and tap to remove excess marinade.
Brush the barbecue with a little oil and grill for 5 to 7 minutes each side. If you are using a barbecue with a lid close the lid to help the grilled eggplant cook all the way through. If you’re going the stovetop route, cover your pan with a large lid.
Remove the kebabs from the grill and brush with a little marinade and serve with remaining marinade and a crunchy salad.
Notes
*Kecap manis is a sweet Indonesian soy sauce. If you don’t have kecap manis replace with 1 tbs regular soy sauce and 1 tsp maple syrup or brown rice syrup.
By VeggieSouls
Peter
September 5, 2017 @ 17:26
Love it!