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.