Sweet and Sour Roasted Eggplant Skewers
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
Recipe by Jane Lyons
Photography by Josh Griggs
From issue #81
ingredients
2 eggplants, cut into equal shapes
Glaze
1½ cups water ...
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 ...
