Name: Aubergine Kebabs Onion Salsa: A Delicious Vegetarian Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 60 min
Yield: 4-6 servings
Ingredients: 2 large aubergines, about 1 pound each; 1/4 cup olive oil, plus more for brushing; 2 cloves garlic, minced; 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon chili powder (optional, for extra heat); 1/4 teaspoon cayenne pepper (optional, for extra heat); Salt and freshly ground black pepper to taste; 1/4 cup chopped fresh parsley; Wooden or metal skewers, soaked in water for at least 30 minutes if using wooden skewers; 1 large red onion, finely diced; 1 red bell pepper, finely diced; 1 green bell pepper, finely diced; 1 jalapeño pepper, seeded and finely minced (optional, for extra heat); 1/2 cup chopped fresh cilantro; 1/4 cup lime juice, freshly squeezed; 2 tablespoons olive oil; 1 clove garlic, minced; Salt and freshly ground black pepper to taste

Aubergine kebabs with onion salsa – prepare to be amazed! Forget everything you thought you knew about vegetarian grilling because this recipe is about to redefine your summer barbecue. Imagine succulent, smoky aubergine, perfectly charred and infused with a delightful blend of spices, all paired with a vibrant and zesty onion salsa that cuts through the richness with a burst of freshness.

While kebabs are often associated with Middle Eastern and Asian cuisines, the beauty of this aubergine version lies in its versatility. Aubergine, also known as eggplant, has been cultivated for centuries across various cultures, each finding unique ways to showcase its earthy flavour. This recipe draws inspiration from those traditions, elevating the humble aubergine to star status.

What makes these aubergine kebabs so irresistible? It's the perfect balance of textures and tastes. The aubergine becomes incredibly tender and almost creamy when grilled, while the onion salsa provides a delightful crunch and a tangy kick. They are surprisingly easy to make, perfect for a quick weeknight dinner or a crowd-pleasing dish at your next gathering. Plus, they are a fantastic way to enjoy a healthy and flavourful vegetarian meal. Get ready to fire up the grill and experience a taste sensation that will leave you wanting more!

Ingredients:

For the Aubergine Kebabs:
2 large aubergines, about 1 pound each
1/4 cup olive oil, plus more for brushing
2 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder (optional, for extra heat)
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
Wooden or metal skewers, soaked in water for at least 30 minutes if using wooden skewers
For the Onion Salsa:
1 large red onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 jalapeño pepper, seeded and finely minced (optional, for extra heat)
1/2 cup chopped fresh cilantro
1/4 cup lime juice, freshly squeezed
2 tablespoons olive oil
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Optional Garnishes:
Lime wedges
Fresh cilantro sprigs
Crumbled feta cheese (optional)
Hot sauce (optional)

Preparing the Aubergine:

Prepare the Aubergine: Start by washing the aubergines thoroughly. Trim off the stem end of each aubergine.
Slice the Aubergine: Cut the aubergines into 1-inch thick rounds. Then, cut each round into 1-inch cubes. You want the pieces to be uniform in size so they cook evenly on the skewers.
Salt the Aubergine (Optional): This step helps to draw out excess moisture and bitterness from the aubergine. Place the cubed aubergine in a colander and sprinkle generously with salt. Toss to coat evenly. Let it sit for about 30 minutes. This step is optional, but I highly recommend it for a better texture and flavor.
Rinse and Dry: After 30 minutes, rinse the aubergine cubes thoroughly under cold water to remove the salt. Pat them dry with paper towels. It's important to get them as dry as possible so they will brown nicely when cooked.

Marinating the Aubergine:

Prepare the Marinade: In a large bowl, whisk together the olive oil, minced garlic, smoked paprika, cumin, chili powder (if using), cayenne pepper (if using), salt, and pepper. Make sure everything is well combined.
Marinate the Aubergine: Add the dried aubergine cubes to the bowl with the marinade. Toss gently to coat all the pieces evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful it will be.

Assembling the Kebabs:

Prepare the Skewers: If you're using wooden skewers, make sure they've been soaked in water for at least 30 minutes to prevent them from burning on the grill or in the oven.
Thread the Aubergine: Thread the marinated aubergine cubes onto the skewers, leaving a little space between each piece. Don't overcrowd the skewers, as this will prevent the aubergine from cooking evenly. Aim for about 5-6 cubes per skewer, depending on the size of your skewers.

Cooking the Kebabs:

You can cook the aubergine kebabs in several ways: grilling, baking, or pan-frying. I'll provide instructions for each method.

Grilling:

Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
Grill the Kebabs: Place the aubergine kebabs on the grill grates. Cook for about 8-10 minutes, turning occasionally, until the aubergine is tender and slightly charred. Brush with a little extra olive oil during the last few minutes of cooking for added flavor and moisture.
Check for Doneness: The aubergine should be easily pierced with a fork when it's done.

Baking:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.
Bake the Kebabs: Place the aubergine kebabs on the prepared baking sheet. Bake for about 20-25 minutes, turning halfway through, until the aubergine is tender and slightly browned.
Check for Doneness: The aubergine should be easily pierced with a fork when it's done.

Pan-Frying:

Heat the Oil: Heat a tablespoon of olive oil in a large skillet over medium heat.
Fry the Kebabs: Place the aubergine kebabs in the skillet, being careful not to overcrowd the pan. Cook for about 8-10 minutes, turning occasionally, until the aubergine is tender and browned on all sides. You may need to cook the kebabs in batches.
Check for Doneness: The aubergine should be easily pierced with a fork when it's done.

Preparing the Onion Salsa:

Combine the Vegetables: In a medium bowl, combine the diced red onion, red bell pepper, green bell pepper, and jalapeño pepper (if using).
Add the Cilantro: Add the chopped fresh cilantro to the bowl.
Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and pepper.
Dress the Salsa: Pour the dressing over the vegetables and cilantro. Toss gently to combine.
Chill (Optional): For the best flavor, cover the salsa and refrigerate for at least 30 minutes to allow the flavors to meld. However, it can be served immediately if you're short on time.

Serving the Aubergine Kebabs:

Remove from Heat: Once the aubergine kebabs are cooked, remove them from the grill, oven, or skillet.
Garnish: Sprinkle the kebabs with chopped fresh parsley.
Serve: Serve the aubergine kebabs immediately, topped with the onion salsa.
Optional Garnishes: Offer lime wedges, fresh cilantro sprigs, crumbled feta cheese, and hot sauce on the side for guests to customize their kebabs.

Tips and Variations:

Add Other Vegetables: Feel free to add other vegetables to the skewers, such as cherry tomatoes, zucchini, or mushrooms.
Use Different Spices: Experiment with different spices in the marinade, such as garlic powder, onion powder, or oregano.
Make it Vegan: This recipe is naturally vegan, but be sure to use a vegan-friendly olive oil.
Serve with a Sauce: Consider serving the kebabs with a tahini sauce, yogurt sauce, or a spicy harissa sauce.
Make it Ahead: The aubergine can be marinated ahead of time and stored in the refrigerator for up to 24 hours. The onion salsa can also be made ahead of time and stored in the refrigerator for up to 2 days.
Storage: Leftover aubergine kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or skillet before serving.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

Calories: Approximately 250-300 per serving
Fat: 15-20g
Protein: 5-7g
Carbohydrates: 20-25g

Enjoy your delicious and flavorful aubergine kebabs with onion salsa! They're perfect as a vegetarian main course, a side dish, or an appetizer.

Conclusion:

This isn't just another recipe; it's a flavor adventure waiting to happen! The smoky char of the aubergine, perfectly balanced by the zesty and vibrant onion salsa, creates a symphony of textures and tastes that will leave you craving more. Seriously, these aubergine kebabs are a game-changer for your grilling repertoire, and I wholeheartedly believe they'll become a new favorite in your household. But why is this recipe a must-try? Beyond the incredible flavor profile, it's incredibly versatile and surprisingly easy to make. Whether you're a seasoned grill master or a kitchen novice, you'll find the steps straightforward and the results rewarding. Plus, it's a fantastic way to incorporate more vegetables into your diet without sacrificing deliciousness. It’s a win-win! Now, let's talk serving suggestions and variations because that's where the real fun begins! I personally love serving these kebabs with a side of fluffy couscous or quinoa, drizzled with a tahini dressing for extra creaminess. A dollop of Greek yogurt or a sprinkle of crumbled feta cheese also adds a delightful tang. For a spicier kick, consider adding a pinch of chili flakes to the onion salsa or serving with a side of harissa paste. If you're looking to switch things up, feel free to experiment with different vegetables. Bell peppers, zucchini, and cherry tomatoes all grill beautifully and complement the aubergine perfectly. You could even add chunks of halloumi cheese for a salty and satisfying bite. For a vegan option, ensure your tahini dressing is made without honey and consider adding some marinated tofu cubes to the skewers for extra protein. Another fantastic variation is to use different types of onions in the salsa. Red onions offer a sharper bite, while sweet onions provide a milder flavor. You could even add some finely chopped shallots for a more sophisticated touch. Don't be afraid to get creative with the herbs too! Fresh cilantro, parsley, or mint all work wonderfully in the salsa. These aubergine kebabs are also perfect for meal prepping. Simply grill the aubergine and prepare the salsa ahead of time, then assemble the kebabs just before serving. They're also great for picnics, potlucks, and barbecues. Imagine bringing these to your next gathering – you'll be the star of the show! I'm so excited for you to try this recipe and experience the magic for yourself. I truly believe that once you taste these aubergine kebabs, you'll be hooked. So, fire up your grill, gather your ingredients, and get ready to create something truly special. And now, for the most important part: I want to hear from you! Once you've made these kebabs, please share your experience in the comments below. Did you make any variations? What did you serve them with? What did your family and friends think? Your feedback is invaluable, and I love hearing about your culinary adventures. Don't forget to tag me in your photos on social media – I can't wait to see your creations! Happy grilling!