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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.