Eggplant Tomato Kebobs
As part of our Ha’atzmaut celebration, we present this simple side dish (or main event for vegetarians). 3 central ingredients with middle Eastern spices. These Eggplant tomato kebobs are a splash of color on a buffet, and easy to eat while standing or sitting outside. The middle Eastern spices pack a powerful flavor. And, the basil adds a dimension of flavor and color.
We soak the skewers before assembling so they withstand the heat of the grille better. Otherwise, they would burn at the ends. You can enlist the kids to assemble the kebobs. It will help with hand/eye coordination. And, if you don’t like kids, chances are, they will probably stick themselves with the skewers at some point. If you do like kids, you will definitely want to provide close supervision. Before you say that’s cruel, you let them play with s’mores. What’s the difference? At least vegetables are something solid to stick into.
Once they start drinking cough syrup, there’s nothing kids like more than kebabs… It will get them away from the TV and the dangers presented by watching cartoons constantly. You don’t want them to grow into adulthood referencing animated features when they should be doing serious work… Uh, yeah.
Eggplant Tomato Kebobs
Ingredients
- 1 Lb Eggplant
- 12 each grape or cherry tomatoes
- 1 medium Red onion
- 1 Tbsp Fresh chopped Garlic
- 12 each small whole basil leaves
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 Tbsp mixed spices: curry, cumin, corriander, paprika, Turmeric
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 6 or 8 inch bamboo skewers
Instructions
- Soak bamboo skewers in water for about 10 minutes to prevent burning.
- Cut Onion in squares and eggplant in 1 inch cubes.
- Mix, garlic, oil, vinegar, spices, and herbs in mixing bowl. Toss the eggplant, onion, and tomatoes in the mix and let marinate for about 1 hour.
- Skewer the vegetables: eggplant, basil, onion, and tomato. Repeat until skewer is mostly full. You should be able to get 2 to 3 pieces of each per skewer.
- Grille kebabs at high heat, turning occasionally until the eggplant is cooked and tomatoes blistered, but not popped. Serve hot or room temperature.