Recipes

Charred Eggplant-and-Red Onion Skewers

Miso adds a hint of Japanese flavor to vegetable kebabs
36 Ratings
100% would make again
Eggplant & Charred Red Onion Skewers
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."

Charred Eggplant-and-Red Onion Skewers

Recipe from the Tasting Table Test Kitchen

Yield: 8 skewers

Prep Time: 10 minutes, plus 20 minutes marinating time

Cook Time: 20 minutes

Total Time: 30 minutes, plus 20 minutes marinating time

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

1. Make the marinade: In a medium bowl, combine all the ingredients.

2. 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.

3. Thread each skewer with the eggplants and onions, alternating between the two and starting and ending with eggplant.

4. 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.

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