Grilled Skewered Eggplant
Instructions
Preheat the barbecue grill or broiler. Lightly oil four wooden or metal 12-inch skewers.
Combine sugar, coriander, cumin, salt, and cinnamon in a small bowl. Stir to mix well and set aside.
Peel the eggplants and cut off both ends.
Halve thin eggplants lengthwise and cut larger eggplants into quarters lengthwise. Then cut into 1-inch chunks crosswise. Place in a bowl and drizzle with oil. Toss to coat. Sprinkle spice mixture evenly over and toss to coat.
Divide the eggplant pieces into four equal portions and thread each portion onto a skewer. Drizzle any oil and spice remaining in the bowl over the skewered eggplant.
Cook on the grill or on a baking sheet under the broiler for 3 minutes. Turn the skewers over and grill eggplant on the other side for 2 to 3 minutes, until browned and soft.
To Serve
If using spinach, divide it evenly among four plates and serve grilled eggplant, on or off the skewer, on top of the spinach. Drizzle peanut sauce over the eggplant or on the side.
You’ve Got Options
You can add onion quarters or whole, small tomatoes between the eggplant chunks on the skewers.
Toasted sesame oil imparts an authentic Asian flavor, but you can use extra-virgin olive oil or avocado oil in its place.
Serve grilled eggplant on the skewer over cooked rice or noodles and drizzle Tahini Sauce over it.
Makes 4 Servings
INGREDIENTS
1 teaspoon coconut sugar
1 /2 teaspoon ground coriander
1 /2 teaspoon ground cumin
1 /2 teaspoon sea salt
1 / 4 teaspoon ground cinnamon
3 Japanese eggplants
2 tablespoons toasted sesame oil (see options)
FOR SERVING
2 cups baby spinach or shredded lettuce (optional)
1 cup Peanut Sauce
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.
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