Grilled Eggplant Kebabs with Garlic Herb Marinade

These eggplant kebabs are marinated and grilled, tucked into a pita, and smothered with a tangy garlic sauce and assorted veggies. They’re vegan but full-flavored enough to satisfy omnivores.

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For the marinated eggplant

• 2 tablespoons olive oil
• 1 teaspoon fresh lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground cinnamon
• 3/4 teaspoon sea salt
• 2 medium eggplants, unpeeled and cut into 1-inch (25-mm) chunks

For the garlic sauce

• 6 tablespoons olive oil
• 5 garlic cloves, peeled and crushed
• 2 tablespoons plain yogurt, preferably full-fat (use plant-based yogurt to keep it vegan)
• 1 teaspoon agave syrup or honey
• 3/4 teaspoon salt, or more to taste

For serving

• 2 avocados, diced
• 1 small red onion, thinly sliced
• 3 1/2 ounces green or purple cabbage, shredded
• 3 1/2 ounces cherry tomatoes, halved
• 1 red pepper (about 6 oz), cut into strips
• 2 1/4 cups baby spinach
• A handful fresh herbs (cilantro, mint, and parsley), coarsely chopped
• A handful toasted almonds or other nuts
• 4 flatbreads
• Store-bought or homemade hummus
• Store-bought or homemade harissa
• Lemon wedges, for squeezing

Marinate the eggplant

• In a medium bowl, whisk together the olive oil, lemon juice, cumin, coriander, red pepper flakes, cinnamon, and salt.
• Add the eggplant pieces and toss to coat. Let the eggplant marinate at room temperature for 30 minutes, or cover and refrigerate for up to 1 day.
• While the eggplant marinates, soak wooden skewers in water in a shallow dish to prevent burning while grilling.

Make the garlic sauce

• Using an immersion blender or a small food processor, blend the olive oil, crushed garlic, yogurt, agave (or honey), and salt until smooth and emulsified.
• Tester tip: If you don’t have a blender, mash the garlic with salt into a paste, then whisk it into the yogurt and oil until combined.

Grill the eggplant kebabs

• Heat a charcoal or gas grill until hot, or heat a grill pan over high heat on the stovetop.
• Thread about 8 eggplant chunks onto each skewer.
• Grill the kebabs, turning occasionally, until the outside is lightly charred and the eggplant is tender inside, 6 to 12 minutes total. If using a grill pan, brush it lightly with oil before cooking.

Assemble the kebabs for serving

• Serve the grilled eggplant kebabs with flatbreads, hummus, garlic sauce, avocado, vegetables, herbs, nuts, and lemon wedges. Let guests build their own wraps; any leftovers can be served as a salad.

*What can I substitute for harissa?

For heat, sambal oelek or Sriracha works well. Harissa contributes not only spice but a complex blend of flavors; if you substitute a simple chili paste, consider adding a small pinch of ground caraway to mimic harissa’s nuance.

Adapted From

Feasts of Veg

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Nutrition