Sweet and Sour Roasted Eggplant Skewers

, from Issue #81. November, 2018
Photography by Josh Griggs.
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


2 eggplants, cut into equal shapes
1½ cups water
2 tablespoons brown sugar
½ cup black vinegar
2 tablespoons soy sauce
3 large cloves garlic, crushed


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.