Eggplant Shish Kebab + Mediterranean Kale Salad
This Eggplant Kebab dish is perfect for BBQ’s and is bound to be a crowd-favorite paired with this Mediterranean Tahini Dressing poured over Kale Salad.
Servings 3 people
Ingredients
Eggplant Shish Kebab
- ¼ cup Tahini
- ⅓ cup Plant Milk
- 1 Tbsp Grape Molases
- 2 tsp Tamari (or Soy Sauce)
- 1 Lime
- 2 tsp Ginger grated
- 1 Tbsp Coriander
- 2 tsp Shallot finely chopped
- 1 Eggplant
Mediterranean Kale Salad
- 4-6 leaves Kale
- ½ cup Cherry Tomatoes halved
- 1 Habanero Peppers seeded + diced
- 1 Bell Pepper diced
- 5 Tbsp Tahini
- 5 Tbsp Olive Oil extra virgin
- 2½ Tbsp Maple Syrup (or honey)
- 1 Lemon juiced
- 1 tsp Zaatar
- Salt/Pepper/Crushed Red Pepper for taste
Instructions
Eggplant Shish Kebab
- Place all Kebab ingredients, except the eggplant in a large bowl. Whisk to combine.
- Cut eggplant into 1” cubes and add to the marinade. Toss to combine and leave for 30 minutes to marinate. Meanwhile soak 8 skewers in water.
- Preheat barbecue to a medium/low heat, otherwise place a grill over a medium low heat on the stove. Thread the eggplant onto skewers and tap to remove excess marinade.
- Brush the barbecue with a little oil and grill for 5-7 minutes on each side. If you are using a barbecue with a lid, close the lid to help cook all the way through. If you’re using the stovetop, cover your pan with a large lid.
- Remove the kebabs from the grill and brush with a little excess marinade.
Mediterranean Kale Salad
- Wash and dry kale. Strip leaves from stem.
- Rip into smaller bite sized pieces. Massage the kale by squeezing in fists until it takes on a greener, more cooked appearance.
- Add cherry tomatoes, bell and habanero peppers to kale.
- For dressing: combine all remaining ingredients in a small bowl and whisk.
- Pour dressing over salad and toss well until evenly distributed.