Part of the key to keeping this recipe simple is choosing longer, slender eggplant such as Japanese, Chinese, or Italian varieties. Their shape makes them easy to cut into slices or chunks for skewering, and their tender skins need no peeling.
A quick marinade of orange juice, lemon juice, or white wine infuses bright flavor, while a light spray of oil prevents sticking without making the eggplant soggy. Garlic powder adds flavor without the risk of burning—though if you prefer, you can infuse the marinade with fresh garlic, then strain it out before using. Whether cut into slices for sandwiches or chunks for mezze platters, these skewers are an easy, versatile way to enjoy eggplant.
INGREDIENTS:
1-2 pounds Japanese, Chinese, or long Italian eggplant
Juice of 1 orange, or 2 Meyer lemons, or 1/2 cup white wine
Garlic powder, around 1 teaspoon
Olive oil as needed
2–3 tablespoons fresh chopped herbs (oregano, marjoram, thyme, rosemary, or a mix). Note: use less rosemary and keep it coarsely chopped, as it’s more potent than other herbs
Salt and pepper to taste
Special Equipment:
- Flat metal skewers or bamboo skewers (soaked in water)
- Use 2 skewers per group of eggplant to prevent spinning
METHOD:
Decide on your cut:
- For slices, cut the eggplant on a diagonal into 1/2-inch thick pieces.
- For chunks, cut on a diagonal, turning the eggplant a quarter turn with each cut.
Thread the eggplant pieces onto pairs of skewers. Drizzle with the juice, sprinkle with garlic powder, and spray lightly with olive oil. Coat with herbs and let marinate for at least 30 minutes.
Preheat the grill. Season skewers with salt and pepper just before cooking.
Grill over direct heat, turning often, until the eggplant is tender and lightly charred.
Remove from skewers and serve hot, at room temperature, or chilled with a dressing.
CHEF NOTES:
- Serve with dipping sauces such as pomegranate molasses with orange and mint, tzatziki, or Romesco.
- Let cool and toss with a mildly sweet vinaigrette for an antipasto or mezze platter.
- Eggplant slices make excellent sandwiches with tomato, basil, and mozzarella or provolone.
YIELD: Serves 4
SOURCE: Chef Andrew E Cohen
