A dish that is full of flavor and health as it is grilled, these eggplant skewers are perfect for any time of the day.
Food tastes better when cooked on an open fire on a charcoal and wood-fired grill. The smokiness from the wood and charcoal adds flavors and gives a nice caramelization to the food. Here is a recipe for Grilled Eggplant Skewers from Chef Prasanth, Benki Hospitality.
Ingredients
- Eggplant (big) 1 no (140 grams)
- White miso paste 20 grams
- Gochujang 10 grams
- Honey 30 grams
- Butter 10 grams
- Water 25 ml
- Salt to taste
- Black pepper powder, 5 grams
- Scallion 20 grams
- Garlic 5 grams
- Green chili 3 grams
- Soy sauce 2 ml
- Olive oil 3 ml
Method
- In a pan, add oil and cook miso for about 2-3 minutes. Gradually add water and mix the miso well.
- Add gochujang paste, honey, and butter.
- Keep the prepared marination in the fridge.
- To make the scallion salsa, chop the scallion, green chili, and garlic.
- Heat the oil over the grill and pour it over prepared scallion and add salt to taste.
- Peel and cut the eggplant into 1/1-inch-thick cubes.
- Soak it in salted water for about two hours.
- Soak the wooden skewers in the water for about 30 minutes; this prevents the skewers from burning while grilling.
- Strain the eggplant from water and keep the eggplant completely dry.
- In a bowl, take the marination and add the eggplant into it and mix it so the marination coats the eggplant.
- Put the marinated eggplant on skewers closely.
- Cook the eggplant on a charcoal grill for about 10-15 minutes, turning each side.
- Finish the eggplant with scallion salsa on top. Serve hot.
