Tandoori Eggplant Skewers
- RECIPE MAKES: 6
- PREP TIME: 10 min
- COOK TIME: 25 min & resting time 45 min
Combine eggplant with salt in a large bowl. Stir well, leave to sit; 45min., eggplant pieces will sweat out their bitter juices. Rinse and dry well with paper towel.
Pre-heat oven to 200°C. Line a large tray with baking paper. Thread eggplant pieces onto the 12 skewers, place each onto the prepared tray.
Combine coconut cream, tomato paste, ginger, and spices, in a bowl. Brush skewers generously with spice mix.
Roast, 10min., turn skewers, re-baste, roast further 10min. Increase oven temp. to 240°C, roast further 5min., until lightly charred, if desired.
Serving suggestion:
Try serving with a refreshing salad of thinly sliced white onion, cucumber, mint, and a splash of lemon juice.
Top tip:
For this recipe you will need 12 BBQ skewers – wooden is fine.
- 3 eggplants, cut into 3cm pieces
- 2 Tbsp salt
- 3/4 cup coconut cream
- 1 Tbsp tomato paste
- 1/2 Tbsp crushed ginger
- 1 tsp each smoked paprika, ground turmeric, garam masala
