Tahini-Honey Grilled Eggplant Skewers
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 192
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 454
- Total: 30 min
- Active: 30 min
Ingredients
3 tablespoons honey
3 tablespoons sesame oil
3 tablespoons soy sauce
3 tablespoons well-stirred tahini
1 tablespoon chile crisp
1/2 teaspoon ground cumin
One 2-inch piece fresh ginger, peeled and minced
Juice of 1 lime
Kosher salt and freshly ground black pepper
1 large eggplant (about 1 1/2 pounds), cut into 1 1/2-inch chunks
Cooked lentils or rice, for serving
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.