Eggplant Skewers
Thomas J. Story
Yields 10 Servings
AuthorSaw Naing

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.

Eggplant Skewers

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