These Grilled Eggplant Kebabs are grilled until soft and lightly caramelised in a tahini satay marinade. A fun twist on the traditional satay recipes that is vegan, nut free & gluten free.
The creation of this recipe has been sponsored by Barbeques Galore.
Tahini and I have had a bit of a love affair of late. Ever since I had to give up dairy I’ve been looking for ways to up my calcium intake. With 3 times the calcium of milk, tahini is an easy and delicious addition to my daily routine.
So it was a bit of a no-brainer to swap out the usual peanut butter found in satay recipes for tahini in this grilled eggplant satay recipe I’d been working in. Not only is tahini high in calcium, but I prefer it to peanut butter.
As winter draws to a close, its time to bring the barbecue out of its winter hibernation, and this along with my ginger, carrot and quinoa burgers are a great way to put it to good use.
These kebabs are dead easy.
Simply whisk the marinade ingredients together and add the chopped eggplant and leave to marinade for 30 minutes.
That’s enough time to get the barbeque going. If you don’t have a barbeque you can use a grill pan on your stove top.
After threading the eggplant onto presoaked skewers the kebabs are cooked low and slow on the grill. Slow cooking allows for the eggplant to cook all the way through, and it also stops the marinade from burning.
If you are using a barbeque with a lid (such as the Barbeques Galore Ziegler & Brown brand of BBQs) close the lid to help the grilled eggplant cook all the way through. If you’re going the stovetop route, cover your pan with a large lid, if you have one.
Serve with a crunchy salad. They’d also be wonderful in tacos or soft wraps as well, with a drizzle of the left-over satay marinade, topped with salad a squeeze of lime and toasted white or black sesame seeds.
Grilled Eggplant Tahini Satay Kebabs
Ingredients
- 1/4 cup tahini
- 1/3 cup coconut milk
- 1 tbs kecap manis
- 2 tsp soy sauce, gluten-free variety if needed
- juice of 1/2 a lime
- 2 tsp grated ginger
- 2 tsp sesame oil
- 1/4 cup coriander (cilantro) finely chopped
- 2 tsp finely chopped shallot
- 1 large eggplant
Instructions
- Place all of the ingredients except the eggplant in a large bowl and whisk to combine.
- Cut the eggplant into 2 1/2 cm (1 inch) cubes) and add the the marinade. Toss to combine and leave for 30 minutes to marinate. Meanwhile soak 8 skewers in water.
- Preheat your barbecue to a medium low heat otherwise place a grill pan over a medium low heat on the stove. Thread the eggplant onto the skewers and tap to remove excess marinade.
- Brush the barbecue with a little oil and grill for 5 to 7 minutes each side. If you are using a barbecue with a lid (such as the Barbeques Galore Ziegler & Brown brand of BBQs) close the lid to help the grilled eggplant cook all the way through. If you’re going the stovetop route, cover your pan with a large lid.
- Remove the kebabs from the grill and brush with a little marinade and serve with remaining marinade and a crunchy salad.
Notes
Nutrition
This recipe was sponsored by Barbeques Galore. Thank you for supporting the sponsors that keep Delicious Everyday delivering free recipes to your kitchen!
Ali @ Home & Plate says
I am a big fan of eggplant and am always looking for different ways to prepare it. This recipe sounds wonderful and flavorful. I am going to have to give this a try.
Emma @ Supper in the Suburbs says
These look AWESOME! We had a BBQ this weekend and my OH (who is veggie) was complaining he just had boring old halloumi skewers AGAIN. He would have loved these. Must make them next time!
Silvia says
I love grilled eggplant, but I’ve never tried them like this.
Dannii @ Hungry Healthy Happy says
These look incredible and that sauce sounds delicious. I am always looking for new ways to use tahini.
Jessica (Swanky Recipes) says
This sounds incredible! I love the grilled eggplant. Can’t wait to make this for the family, yum!
Nicole @ Delicious Everyday says
Thanks Jessica 🙂
Tamara says
This dish is so lovely Jennifer! I love the flavors, and your photos (as always) are gorgeous! I’m pinning for #meatlessmondays… Have a great week!
Nicole @ Delicious Everyday says
Thanks Tamara 😀
Maureen Longo says
Hi Jennifer, This sounds fantastic and I cannot wait to try it on the BBQ. Just wondering if you have tried it with other vegetables as well. I was thinking it might be nice with some capsicum or zucchini too?
Nicole @ Delicious Everyday says
Hi Maureen 🙂 I haven’t tried it with other vegetables yet, but I am planning on trying it with mushrooms soon as I think it would be great with mushrooms as the mushrooms will soak up the marinade well. You might have some problems with capsicum absorbing the marinade thanks to the shiny outer skin. I think zucchini could be great though. Let me know how you go. 😀