Eggplant or aubergine, also known as a brinjal usually a deep purple colour. Very popular in Malaysian and Indian curries, elsewhere in Asia it is braised, fried, stir-fried or grilled. For this recipe you need to use those small slim little eggplant known as Slim Jim Eggplant, they have a light purple and white skin.
Eggplant kebabs
12 Slim Jim Eggplant, halved lengthways
60ml (4 tbs) olive oil
2 cloves garlic, crushed
1/2 tsp salt
freshly ground black pepper
5ml (1 tsp) lemon juice
1. Skewer four halves together using two kebab sticks, like making a ladder.
2. Repeat with remaining eggplant halves.
3. Combine remaining ingredients, brush over eggplant kebabs.
4. Place skin-side down onto grid above moderately hot fire.
5. Grill until skin turns brown, basting frequently.
6 Turnover and grill until lightly browned and cooked through.
Serves six
Eggplant kebabs
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