There’s something incredibly satisfying about transforming humble eggplants into a flavor-packed dish that feels both gourmet and effortlessly cool. Let me take you on a taste journey with these roasted eggplant kebabs that are so good, they might just become your newest go-to for impressing both yourself and your dinner guests!
My Eggplant Kebab recipe combines the smoky flavor of grilled eggplant with a blend of ground cumin, smoked paprika, and fresh parsley, creating a savory and nutritious vegetarian dish. The addition of olive oil and a hint of garlic enhances the eggplant’s natural richness, while a splash of lemon juice adds a refreshing zing.
Eggplant Kebab Recipe Ingredients
- Eggplants: Low in calories, high in fiber, helps digestion, rich in antioxidants.
- Olive Oil: Heart-healthy fats, anti-inflammatory properties, rich in antioxidants.
- Garlic: Boosts immune system, has anti-inflammatory benefits, adds pungent flavor.
- Cumin: Contains iron, aids in digestion, offers earthy and warm flavors.
- Smoked Paprika: Rich in vitamin A, provides smoky taste, enhances color.
- Fresh Parsley: High in vitamins A, C, and K, freshens breath, vibrant green taste.
- Tahini: High in healthy fats, adds creaminess, nutty undertones (optional).
Eggplant Kebab Recipe Ingredient Quantities
- 2 medium eggplants
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon tahini (optional)
- 4 skewers
How to Make this Eggplant Kebab Recipe
1. Preheat your oven to 400°F (200°C).
2. Wash the eggplants, then cut them into 1-inch cubes.
3. In a large bowl, combine the cubed eggplant with olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, salt, and pepper. Toss until the eggplant is evenly coated.
4. Thread the seasoned eggplant cubes onto skewers, leaving a little space between each piece for even cooking.
5. Arrange the skewers on a baking sheet lined with parchment paper or foil.
6. Roast in the preheated oven for 20-25 minutes, turning halfway through, until the eggplant is tender and lightly charred.
7. Once cooked, remove the skewers from the oven and let them cool slightly.
8. Drizzle the roasted eggplant kebabs with lemon juice and sprinkle with chopped fresh parsley.
9. Optionally, drizzle some tahini over the kebabs for extra flavor.
10. Serve warm as a main dish or appetizer, and enjoy!
Eggplant Kebab Recipe Equipment Needed
1. Oven
2. Knife
3. Cutting board
4. Large bowl
5. Measuring spoons
6. Skewers
7. Baking sheet
8. Parchment paper or foil
9. Oven mitts
FAQ
- Can I grill the eggplant skewers instead of baking them?
Yes, you can grill the eggplant skewers on a preheated grill over medium heat for about 10-12 minutes, turning occasionally until they are tender and slightly charred. - What is the best way to prepare the eggplants for this recipe?
Cut the eggplants into thick slices or cubes, ensuring they are even-sized for uniform cooking, and soak them in salted water for about 15 minutes to remove any bitterness before marinating. - Is there an alternative to tahini if I can’t find it?
Yes, you can substitute tahini with a similar amount of almond butter or leave it out entirely if you prefer a simpler flavor. - Can I make this recipe vegan?
This recipe is already vegan as it contains no animal products. - How can I adjust the spice level of the kebabs?
You can add a pinch of cayenne pepper or red chili flakes for a spicier taste, or reduce the smoked paprika if you prefer it milder. - What can I serve with eggplant kebabs?
They pair well with pita bread, a side salad, or couscous for a complete meal. - How do I store leftover eggplant kebabs?
Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet before serving.
Eggplant Kebab Recipe Substitutions and Variations
- Olive oil: You can substitute with vegetable oil or avocado oil.
- Fresh parsley: Substitute with fresh cilantro or dill for a different flavor profile.
- Lemon juice: Lime juice is a good alternative, or you could use a splash of vinegar.
- Tahini: Substitute with almond butter or sunflower seed butter.
- Ground cumin: Caraway seeds or ground coriander can offer a similar earthy note.
Pro Tips
1. Salting the Eggplant: Prior to seasoning, consider salting the cubed eggplant and letting it sit for 20-30 minutes. This helps draw out excess moisture and any potential bitterness. Rinse and pat dry before proceeding with the recipe.
2. Infuse the Oil: Warm the olive oil with the minced garlic, cumin, smoked paprika, and ground coriander in a small saucepan over low heat for a few minutes. This will help release the spices’ flavors, enhancing the dish’s depth.
3. Grill Option: For an added smoky flavor, try grilling the skewers on an outdoor grill or stovetop grill pan instead of roasting in the oven. Brush with additional olive oil to prevent sticking.
4. Lemon Zest Boost: Along with the lemon juice, add some freshly grated lemon zest before serving. It will add a bright, citrusy note that complements the spices beautifully.
5. Herb Variations: While parsley is great, you can experiment with other fresh herbs like cilantro or mint for a different flavor profile.
Eggplant Kebab Recipe
My favorite Eggplant Kebab Recipe
Equipment Needed:
1. Oven
2. Knife
3. Cutting board
4. Large bowl
5. Measuring spoons
6. Skewers
7. Baking sheet
8. Parchment paper or foil
9. Oven mitts
Ingredients:
- 2 medium eggplants
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon tahini (optional)
- 4 skewers
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Wash the eggplants, then cut them into 1-inch cubes.
3. In a large bowl, combine the cubed eggplant with olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, salt, and pepper. Toss until the eggplant is evenly coated.
4. Thread the seasoned eggplant cubes onto skewers, leaving a little space between each piece for even cooking.
5. Arrange the skewers on a baking sheet lined with parchment paper or foil.
6. Roast in the preheated oven for 20-25 minutes, turning halfway through, until the eggplant is tender and lightly charred.
7. Once cooked, remove the skewers from the oven and let them cool slightly.
8. Drizzle the roasted eggplant kebabs with lemon juice and sprinkle with chopped fresh parsley.
9. Optionally, drizzle some tahini over the kebabs for extra flavor.
10. Serve warm as a main dish or appetizer, and enjoy!
