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An eggplant kebab on a tortilla with fresh spinach, garlic sauce, and cabbage.
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5 / 2 votes

Eggplant Kebabs

These eggplant kebabs are marinated and grilled, tucked into a pita, and smothered with a tangy garlic sauce and assorted veggies. It just happens to be vegan although if you don't mention it, folks, the meat-eaters among you may forget.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Course: Mains
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 677

Equipment

  • 8 to 16 wooden skewers

Ingredients

For the marinated eggplant

  • 2 tablespoons olive oil
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon sea salt
  • 2 medium eggplants, unpeeled and cut into 1-inch (25-mm) chunks

For the garlic sauce

  • 6 tablespoons olive oil
  • 5 garlic cloves, peeled and crushed
  • 2 tablespoons plain yogurt, preferably full-fat
  • 1 teaspoon agave syrup or honey
  • 3/4 teaspoon salt, or more to taste

For serving

  • 2 avocados, diced
  • 1 small red onion, thinly sliced
  • 3 1/2 ounces green or purple cabbage, shredded
  • 3 1/2 ounces cherry tomatoes, halved
  • 1 about 6 oz red pepper, cut into strips
  • 2 1/4 cups baby spinach
  • A handful fresh herbs, such as cilantro, mint, and parsley, coarsely chopped
  • A handful of toasted almonds or other nuts
  • 4 flatbreads
  • Store-bought or homemade hummus
  • Store-bought or homemade harissa
  • Lemon wedges, for squeezing
US - Metric

Instructions

Marinate the eggplant

  • In a medium bowl, mix together the oil, lemon juice, cumin, coriander, red pepper flakes, cinnamon, and salt.
  • Add the eggplant to the bowl with the marinade, and toss to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 1 day.
  • While the eggplant is marinating, fill a shallow dish with water and place the wooden skewers in it to soak.

Make the garlic sauce

  • Using an immersion blender or a small food processor, process all the ingredients until well combined.

    ☞ TESTER TIP: If you don’t have an immersion blender or small food processor, first mash the garlic and salt with a fork or the flat side of a chef's knife to form a paste, then scrape it into a bowl and whisk in the remaining ingredients.

Grill the eggplant kebabs

  • Heat a charcoal or gas grill until hot. Alternatively, heat a grill pan on the stovetop over high heat.
  • Thread the eggplant onto skewers, using about 8 chunks per skewer.
  • Grill the kebabs, turning occasionally, until lightly charred on the outside and tender inside, 6 to 12 minutes total. If using a grill pan, slick the pan with a little oil prior to cooking.

Assemble the eggplant kebabs for serving

  • Serve the eggplant kebabs along with the flatbreads and desired serving options. Let everyone fashion their own creation. Any remaining ingredients can be served on the side as salad.

Notes

*What can I substitute for harissa?

As far as the level of heat goes, sambal olek is a great substitution. However, harissa has lots of ingredients, it isn't just heat. You can use something hot, like a sambal or Sriracha or chile paste but you might want to add a pinch of caraway to add that harissa-like flavor.

Nutrition

Serving: 1portion | Calories: 677kcal | Carbohydrates: 57g | Protein: 12g | Fat: 49g | Saturated Fat: 7g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1099mg | Fiber: 20g | Sugar: 14g