Grilled Eggplant Skewers
Serving Size: 10
These grilled skewers use eggplant, mushrooms, and red bell pepper for a colorful and flavorful main dish or side dish.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Grill, Grill Pan, Measuring cups and spoons, Sharp KnivesIngredients
- 20 10-inch bamboo skewer
- 5 eggplant small
- 2 ½ red bell pepper
- 1 pound cremini mushroom
- 1 bunch fresh mint
- 10 clove garlic
- 10 tablespoon extra virgin olive oil
- 1/2 tespoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ½ lemon juiced
- 5 tablespoon Italian parsley or other herbs
- 2 tablespoon fresh cilantro or other herbs
- 2 tablespoon fresh oregano or other herbs
Instructions
- Soak the skewers for an hour (start with this step when you start prepping the meal)
- Rinse the eggplant and cut into bite-sized pieces, about 2" each.
- Peel the garlic, and pass through a press into the olive oil. Mix in the spices and chopped herbs.
- Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.
Reheating Instructions
Heat in the oven at 350 degrees for 15 minutes or until heated through.
Nutrition
Calories: 209kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 30mg | Potassium: 778mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1193IU | Vitamin C: 51mg | Calcium: 50mg | Iron: 2mg