These flavour-packed skewers can be made a day ahead and kept in the fridge. Just pop them in the oven briefly to heat through before serving.
Serves: 6-8
INGREDIENTS
2 eggplants, cut into equal shapes
Glaze
1½ cups water
2 tablespoons brown sugar
½ cup black vinegar
2 tablespoons soy sauce
3 large cloves garlic, crushed
METHOD
Preheat the oven to 200°C fan bake.
Line a tray with baking paper.
Soak the eggplant pieces in a bowl of salted water for 10 minutes. Drain and pat dry. Thread the pieces onto reusable skewers.
Glaze: Place water, sugar, vinegar, soy and garlic into a small saucepan over a medium heat and stir to combine. Bring to a simmer for 10-15 minutes then remove from heat.
Place the eggplant skewers on the tray and brush each side with glaze. Roast for 10 minutes, then remove skewers, re-glaze and return to oven for a further 10-15 minutes or until tender. Remove from oven and glaze again before serving.
Cook’s note: Giving the eggplant a quick soak helps reduce bitterness and adds to the juicy-factor.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!