• Liz Talley - Urban Graze

Grilled Eggplant Kebabs with Honey-Citrus Glaze


An excellent side dish with grilled chicken. Brush your chicken with the glaze if you wish- and/or add chicken chunks to your kebab stick as well!

1 small-medium eggplant (or 2 fairytale)

Salt

3 Tbsp. orange juice

1 Tbsp. lemon juice

2 Tbsp. honey

2 tsp. soy sauce

Pinch of red pepper flakes

A twist or shake of black pepper

1/4 tsp. orange zest

1 tsp. toasted sesame seeds, optional

Preheat grill to medium-high.

Trim the eggplant, peel if desired, and cut into approx. 1” chunks. If using slender eggplant, simply slice 1” thick. Sprinkle both sides lightly with salt. Place on a cookie rack over a baking sheet or sink, and allow to drain for at least 15 minutes. Pat dry with a paper or cloth towel.

Meanwhile, combine orange and lemon juice, honey, soy sauce and pepper in a saucepan and low simmer for about 10 minutes. Remove from heat, add the zest and season with salt and pepper.

Skewer the eggplant horizontally so they’ll lie flat on the grill. Thoroughly brush with the glaze, and put them onto the grill. Cook for about 6-8 minutes, turning often, until they are browned and tender. Brush with more glaze as needed during and after grilling.

Sprinkle with sesame seeds if using and serve.

NOTES:

· Soak your wooden skewers in water for 20-30 minutes before using so that they don’t burn on the grill.

· Use two skewers for each kebab (stabbing each item twice). This will add stability to your kebab, and make it easier to turn.

· Have a clean platter for cooked kebabs at the ready for when you take them off the grill. Don’t use the same platter that you carried the raw meat on.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#side

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