I’ve had a large eggplant staring me down in the fridge for the past few days and last night I decided to tackle it. I love eggplant and have cooked it so many times but for some reason it can still be a bit intimidating.
For most eggplant dishes, I would recommend salting it after cutting it and letting the pieces sit for 30 minutes or so. Then just rinse and pat dry. This step helps reduce the bitterness so you can truly enjoy the eggplant’s flavor.
I skipped this step for the for the following recipe figuring the grill char would override the bitterness this time.
Tahini Grilled Eggplant Kebabs
1/3 cup tahini
1/3 cup lite coconut milk
1 Tbs maple syrup
2 Tbs coconut aminos (or soy sauce)
1/2 lime, juiced
2 tsp ginger
2 tsp sesame oil
1 tsp chili garlic paste (or Sriracha)
1/4 cup cilantro, chopped
1 med or large eggplant
Whisk all ingredients except eggplant together. Cut eggplant into large cubes (1-2”) and toss into marinade. Let the eggplant marinate for an hour.
Soak kebab skewers in water for 30 minutes prior to grilling. When the eggplant is done marinading, skewer cubes and grill 5 minutes each side.
I had enough marinade from this recipe to also use with a block of tofu and threw that on the grill too.
I served it with my favorite combo of brown rice mixed with riced cauliflower and sweet potato and drizzled the leftover sauce on top👌. .
#eatyourcolors #eggplant #tahinirecipes #veganinspiration
#kebabs #vegetariangrilling #veganfood #vegansofig #vegetariansofig #girlsthatgrill #vegmomlife