Grilled Eggplant With Vegetable Skewers Recipe

Name: Grilled Eggplant With Vegetable Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 1 tbsp coarse grain mustard; 1 tsp salt; 2 tbsp fresh rosemary leaves; 1 tsp fennel seeds; 2 None red peppers, seeded and cut into chunks; 4 None zucchini, cut into chunks; 9 oz shallots, peeled and cut into chunks; 2 None medium-large eggplant (about 12 oz each), sliced; None None Oil or no stick cooking spray, for grilling; 1/2 cup fresh mint leaves, finely chopped; 1 cup plain yogurt; 4 None pita breads; 1 cup hummus; 1 tsp ground cumin

Servings: persons

3 tbsp olive oil
1 tbsp coarse grain mustard
1 tsp salt
2 tbsp fresh rosemary leaves
1 tsp fennel seeds
2 None red peppers, seeded and cut into chunks
4 None zucchini, cut into chunks
9 oz shallots, peeled and cut into chunks
2 None medium-large eggplant (about 12 oz each), sliced
None None Oil or no stick cooking spray, for grilling
1/2 cup fresh mint leaves, finely chopped
1 cup plain yogurt
4 None pita breads
1 cup hummus
1 tsp ground cumin

1
For the marinade, mix oil, mustard, salt, rosemary, fennel and ground black pepper to taste in a large bowl. Add peppers, zucchini and shallots; toss to coat. Marinate for 30 mins to 1 hour. Thread onto wooden skewers.
2
Preheat a grill pan or skillet on medium-high heat. Pour some olive oil onto a plate. Dip each slice of eggplant in a little oil, letting the excess drip off. Cook in batches until golden. Transfer eggplant slices to a plate as they are done and sprinkle with flaky sea salt.
3
Preheat a grill or the broiler on medium-low heat. Cook skewers, turning occasionally, for 20 mins until tender. Transfer to a plate and sprinkle with sea salt.
4
Mix the mint, yogurt and a few pinches of sea salt in a medium bowl. Toast pita breads, if desired, and spread with hummus. Top with some eggplant slices and add vegetable skewers. Drizzle with yogurt and dust with cumin. Serve.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tbsp olive oil, 1 tbsp coarse grain mustard, 1 tsp salt, 2 tbsp fresh rosemary leaves, and more.

Yes, Grilled Eggplant With Vegetable Skewers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Eggplant With Vegetable Skewers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions