grilled eggplant tahini satay kebabs
Total Time: 30 mins
Servings: 8 kebabs
Ingredients
- ¼ cup tahini
- ⅓ cup coconut milk
- 1 tbs Sweet Soy Sauce
- 2 tsp soy sauce, gluten-free variety if needed
- juice of ½ a lime
- 2 tsp grated ginger
- 2 tsp sesame oil
- ¼ cup coriander (cilantro) finely chopped
- 2 tsp finely chopped shallot
- 1 large eggplant
Instructions
- Mix: Place your tahini, coconut milk, soy sauce, sweet soy sauce, lime juice, ginger, sesame oil, cilantro, and shallot in a large bowl and whisk to combine.
- Prep Eggplant: Cut the eggplant into 2 ½ cm (1 inch) cubes) and add the the marinade. Toss to combine and leave for 30 minutes to marinate. Meanwhile soak 8 skewers in water.
- Preheat: Preheat your barbecue to a medium low heat. (or Place a grill pan over a medium low heat on the stove.)
- Skewer: Thread the eggplant onto the skewers and tap to remove excess marinade.
- Grill: 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 (such as the Barbeques Galore Ziegler & Brown brand of BBQs) 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.
- Plate: Remove the kebabs from the grill and brush with a little marinade and serve with remaining marinade and a crunchy salad.
- Serve and Enjoy!
Prep Your Grill:
- Check your propane tank and hose for leaks
- Keep your grill 10 feet away from building structures
- Follow manufacturer’s grill instructions
- Follow proper lighting procedures
- Be present at all times while the grill is on
For more Grill Safety tips, click here