Eggplant Skewers
Thomas J. Story
The success of this dish hinges on excellent peak-season vegetables, which is why Ojai chef Saw Naing only serves these at the Dutchess in summer.
This recipe, and others like it, can be found in the article “Do-Ahead Skewers and Sides Make This the Easiest Barbecue Menu of the Summer.”
How to Make It
1
Cut eggplant, bell peppers, and onions into 1⁄4-inch cubes.
2
Put as many raw vegetable slices on a skewer as you can, mixing and matching however you like. Season with salt and pepper.
3
Cook over an open flame (we use a binchotan grill at The Dutchess) for 3–4 minutes, rotating the skewers for even browning.
Ingredients
2 medium eggplants
1 red bell pepper
1 green bell pepper
1 red onion
salt and pepper, to taste
Directions
1
Cut eggplant, bell peppers, and onions into 1⁄4-inch cubes.
2
Put as many raw vegetable slices on a skewer as you can, mixing and matching however you like. Season with salt and pepper.
3
Cook over an open flame (we use a binchotan grill at The Dutchess) for 3–4 minutes, rotating the skewers for even browning.
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