Recipe: Charred Eggplant-And-Red Onion Skewers

Name: Recipe: Charred Eggplant-And-Red Onion Skewers
Prep time: 10 h
Cook time: 20 min
Total time: 10 h 20 min
Ingredients: ½ cup white miso; 3 tablespoons finely grated ginger; 2 tablespoons water; 1 tablespoon toasted sesame oil; 1 tablespoon canola oil; 2 teaspoons rice vinegar; 1 teaspoon honey; 3 cups 1-inch pieces Japanese eggplant (4 to 5 Japanese eggplants); 2 cups 1-inch pieces red onion (1 medium red onion); ½ lemon; 2 teaspoons toasted white sesame seeds; 2 tablespoons thinly sliced scallions; 8 bamboo skewers, soaked in water for 30 minutes

Miso adds a hint of Japanese flavor to vegetable kebabs

By Tasting Table StaffSept. 17, 2015 10:00 pm EST

Photo: Dave Katz/Tasting Table

The ginger-miso marinade that coats these eggplant-and-onion kebabs creates a crisp, charred crust when grilled. The skewers can be made up to two hours ahead, then warmed in the oven before serving. They're delicious when they're straight off the grill-but equally flavorful at room temperature.

To learn more, read "Skewin' Around."

Recipe from the Tasting Table Test Kitchen

Charred Eggplant-and-Red Onion Skewers

5 (37 ratings)

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With their ginger-miso marinade, these eggplant skewers are full of flavor and char.

Prep Time

10

hours

Cook Time

20

minutes

servings

8

skewers

Total time: 10 hours, 20 minutes

Ingredients

For the Marinade
½ cup white miso
3 tablespoons finely grated ginger
2 tablespoons water
1 tablespoon toasted sesame oil
1 tablespoon canola oil
2 teaspoons rice vinegar
1 teaspoon honey
For the Skewers
3 cups 1-inch pieces Japanese eggplant (4 to 5 Japanese eggplants)
2 cups 1-inch pieces red onion (1 medium red onion)
½ lemon
2 teaspoons toasted white sesame seeds
2 tablespoons thinly sliced scallions
Special Equipment
8 bamboo skewers, soaked in water for 30 minutes

Directions

Make the marinade: In a medium bowl, combine all the ingredients.
Make the skewers: Place the eggplants in a medium bowl and combine with ⅔ cup of the marinade. Place the onions in a separate medium bowl and toss with ⅓ cup of the marinade. Marinate both the eggplants and onions for 15 to 20 minutes at room temperature.
Thread each skewer with the eggplants and onions, alternating between the two and starting and ending with eggplant.
Heat a grill to a medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping occasionally, until the eggplant is tender and the skewers are lightly charred all around, 18 to 20 minutes. Remove from the heat and squeeze the juice from the lemon over the skewers. Transfer to a serving dish, top with the sesame seeds and scallions, and serve hot or at room temperature.

Nutrition

Calories per Serving	139
Total Fat	5.3 g
Saturated Fat	0.7 g
Trans Fat	0.0 g
Cholesterol	0.0 mg

Total Carbohydrates	21.3 g
Dietary Fiber	7.9 g
Total Sugars	10.5 g
Sodium	647.0 mg
Protein	4.6 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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