Equipment
Ingredients
Vegetable Skewers
- 1 eggplant, cut into 3cm cubes
- 250 g cherry tomatoes, whole
- 1 red onion, cut into 3cm chunks
- 45 ml olive oil
- 15 ml lemon juice, freshly squeezed
- 2 g ground cumin
- 2 g smoked paprika
- 4 g salt
- 1 g black pepper, freshly ground
Coriander Yogurt Sauce
- 200 g plain yogurt, chilled
- 15 g fresh coriander, finely chopped
- 1 garlic, minced
- 15 ml lemon juice, freshly squeezed
- 15 ml olive oil, extra virgin
- 2 g salt, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 236 kcal
- Protein
- 10 g
- Carbohydrates
- 18 g
- Fat
- 17 g
- Fiber
- 6 g
- Sugar
- 10 g
- Sodium
- 658 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 382 mg
- Calcium
- 99 mg
- Iron
- 1.4 mg
- Magnesium
- 38 mg
- Phosphorus
- 112 mg
- Zinc
- 0.7 mg
- Vitamin A
- 15 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 2.5 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.8 mg
- Folate
- 24 mcg
- Water
- 100 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Chop the eggplant and red onion into uniform 3cm pieces to ensure they cook at the same rate as the whole cherry tomatoes.
In a large mixing bowl, combine the chopped eggplant, cherry tomatoes, and red onion. Add the olive oil, lemon juice, ground cumin, smoked paprika, salt, and black pepper. Toss until the vegetables are thoroughly coated, then let them marinate for 20 minutes at room temperature.
In a separate small bowl, whisk together the plain yogurt, finely chopped coriander, minced garlic, lemon juice, olive oil, and salt. Cover and place in the refrigerator to allow the flavors to meld while the vegetables cook.
Thread the marinated vegetables alternately onto the skewers, packing them gently but not too tightly to allow heat to circulate.
Preheat the grill or grill pan to medium-high heat, approximately 200 C (400 F).
Place the skewers on the hot grill. Cook for 10 to 12 minutes, turning every 3 minutes, until the eggplant is completely tender and the vegetables have developed a nice char on the edges.
Transfer the grilled skewers to a serving platter. Serve immediately alongside the chilled coriander yogurt sauce.
Chef's Notes
- To achieve an exceptionally creamy texture inside your eggplant, try pre-salting the cubes. Toss them with a teaspoon of salt and let them sit in a colander for 20 minutes to draw out excess moisture and bitterness, then pat dry before marinating.
- Do not skip resting the yogurt sauce. The raw garlic requires at least 15 minutes of contact with the acidity of the yogurt and lemon to mellow out, preventing an overly sharp garlic bite.
- For additional depth, try sprinkling the finished skewers with a pinch of sumac right as they come off the grill. Its tart, citrusy profile complements the smoky char perfectly.
Storage
Refrigerator: 3 days — Store skewers and sauce in separate airtight containers.
Reheating: Reheat skewers gently in the oven at 175 C (350 F) until warm. Serve sauce cold.
Troubleshooting
Eggplant is tough, dry, or spongy inside despite being charred on the outside
Cause: The grill heat was too high, causing the exterior to burn before the dense interior of the eggplant could cook through and become creamy.
Fix: Move the skewers to a cooler zone of the grill and cover with a lid or foil for a few minutes to steam-roast until tender.
Prevention: Ensure the grill is at medium-high, not blazing hot, and that the eggplant is adequately coated in oil, which conducts heat into the flesh.
Vegetables spin around the skewer when trying to flip them
Cause: Round skewers lack the surface grip to hold chunky, heavy vegetables in place during rotation.
Fix: Use tongs to gently rotate the vegetables themselves rather than turning the skewer handle.
Prevention: Use flat metal skewers, or thread two thin wooden skewers parallel through the vegetables.
Cultural Context
Grilled skewered foods, widely known as kebabs or shish, are a vital cornerstone of Middle Eastern culinary traditions. While meat-based skewers are highly prominent, vegetable skewers featuring nightshades like eggplant and tomatoes celebrate the region's rich agricultural heritage. The pairing of intensely charred, smoky vegetables with a cooling, tart yogurt sauce relies on a classic Middle Eastern balancing act of contrasting temperatures and flavor profiles.
