Eggplant Kebabs (Badrijan Kebab)

1. 1

   Prepare the grill and let the coals burn until covered with a white ash, or preheat the broiler.

2. 2

   Oil the grill or broiler rack (I like to use a smoker basket or a veggie basket when grilling any veggie).

3. 3

   With a sharp knife, finely dice the salt pork together with the garlic, salt, cilantro, and cayenne to taste until the ingredients are blended.

4. 4

   Wash and stem the eggplants.

5. 5

   Pat thoroughly dry.

6. 6

   With a sharp knife, make a lengthwise slit in the eggplant, cutting approximately one-third of the way into the eggplant, and leaving about 1/2 inch uncut on each end.

7. 7

   Insert a little of the salt pork mixture into each slit.

8. 8

   Thread the eggplants lengthwise on long metal skewers, two on each skewer.

9. 9

   Brush with olive oil.

10. 10

    Grill or broil the eggplants, turning from side to side (NOT slit side down) until soft, about 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.