Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Tahini-Honey Grilled Eggplant Skewers
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 192
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 454 mg
Perfect for a summer side, these smoky eggplant skewers get their nutty, sweet and spicy flavor thanks to a marinade that stars tahini, honey and chile crisp. Grilling the eggplant creates a crispy exterior while leaving the interior smooth and creamy, and the marinade caramelizes and deepens as it cooks, cloaking the eggplant in layers of deliciousness. A drizzle of the reserved marinade before serving brings it all home.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 192
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 454 mg
Ingredients
Directions
Special equipment:
six 12-inch wooden skewers- Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium (you want the temperature to be around 425 degrees F). For charcoal grills, bank one chimney starter-full of lit and ashed-over briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.) Soak six 12-inch wooden skewers in water for 15 minutes.
- Whisk the honey, sesame oil, soy sauce, tahini, chile crisp, cumin, ginger, lime juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Remove 3 tablespoons to a small bowl and reserve for serving.
- Add the eggplant to the large bowl and toss, coating it evenly in the remaining marinade. Thread 5 to 6 pieces of eggplant onto each skewer.
- Grill the eggplant over the direct-heat side of the grill, flipping once or twice, until deep grill marks are formed, 5 to 7 minutes. Move the skewers to the indirect-heat side of the grill and baste with half of the remaining marinade in the large bowl. Cover and continue to cook until the marinade starts to caramelize, 2 to 3 minutes. Flip the skewers and baste with the remaining marinade. Cook until the marinade is caramelized, 2 to 3 minutes.
- Transfer to a serving platter. Serve with lentils or rice on the side and the reserved sauce.
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