Name: Quick Eggplant and Tomato Skewers
Ingredients: 2 medium globe eggplants (about 1.5 lbs total): Choose firm, glossy eggplants with no soft spots or bruises. These will provide the meaty, tender base for your skewers.; 1 pint cherry or grape tomatoes: These provide a burst of sweetness and acidity that complements the eggplant perfectly. A mix of colors can be visually appealing.; 1/4 cup extra virgin olive oil: The foundation of the marinade, it helps with browning and adds healthy fats and flavor.; 2 tablespoons balsamic vinegar: Adds a tangy depth and helps tenderize the eggplant slightly.; 2 cloves garlic, minced: For that essential aromatic, pungent kick. Fresh garlic is best.; 1 teaspoon dried oregano: A classic Mediterranean herb that pairs beautifully with eggplant and tomato.; 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped): Adds a sweet, peppery note. Fresh basil, if available, takes it up a notch.; 1/2 teaspoon salt (or to taste): Essential for bringing out all the flavors.; 1/4 teaspoon black pepper (or to taste): For a little bit of spice and warmth.; Wooden or metal skewers: If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning.

Ingredients

Scale

2 medium globe eggplants (about 1.5 lbs total): Choose firm, glossy eggplants with no soft spots or bruises. These will provide the meaty, tender base for your skewers.
1 pint cherry or grape tomatoes: These provide a burst of sweetness and acidity that complements the eggplant perfectly. A mix of colors can be visually appealing.
1/4 cup extra virgin olive oil: The foundation of the marinade, it helps with browning and adds healthy fats and flavor.
2 tablespoons balsamic vinegar: Adds a tangy depth and helps tenderize the eggplant slightly.
2 cloves garlic, minced: For that essential aromatic, pungent kick. Fresh garlic is best.
1 teaspoon dried oregano: A classic Mediterranean herb that pairs beautifully with eggplant and tomato.
1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped): Adds a sweet, peppery note. Fresh basil, if available, takes it up a notch.
1/2 teaspoon salt (or to taste): Essential for bringing out all the flavors.
1/4 teaspoon black pepper (or to taste): For a little bit of spice and warmth.
Wooden or metal skewers: If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning.

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Instructions

Prepare the Eggplant: Wash the eggplants thoroughly. Trim off the stem ends. Cut the eggplants into 1-inch to 1.5-inch cubes. Uniformity in size is key for even cooking.
- Optional Salting Step: If you have time and are concerned about bitterness or excess moisture (which can make eggplant spongy), you can salt the eggplant cubes. Place them in a colander, sprinkle generously with about 1-2 teaspoons of salt, and let them sit for 30-60 minutes. You’ll see moisture bead up on the surface. Rinse the eggplant cubes thoroughly under cold water to remove the excess salt and then pat them completely dry with paper towels. This step also helps the eggplant absorb less oil.
Prepare the Tomatoes: Wash the cherry or grape tomatoes. If some are particularly large, you can halve them, but generally, whole is fine and helps them stay juicy.
Make the Marinade: In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil (if using), salt, and black pepper.
Marinate the Vegetables: Add the eggplant cubes and tomatoes to the bowl with the marinade. Gently toss everything together until the vegetables are evenly coated. Let them marinate for at least 20-30 minutes at room temperature, or for a deeper flavor, cover and refrigerate for up to 2 hours. If refrigerating, bring them back to room temperature for about 15-20 minutes before grilling.
Assemble the Skewers: Thread the marinated eggplant cubes and tomatoes onto your skewers, alternating them for a visually appealing and balanced skewer. Aim for about 3-4 pieces of eggplant and 2-3 tomatoes per skewer, depending on the length of your skewers. Don’t pack them too tightly; a little space allows for better heat circulation and charring.
Cook the Skewers: You have a few options for cooking:
- Grilling (Recommended): Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Lightly oil the grill grates to prevent sticking. Place the skewers on the grill, ensuring they aren’t overcrowded. Grill for about 10-15 minutes, turning them every 3-4 minutes, until the eggplant is tender, nicely charred, and cooked through, and the tomatoes are softened and slightly blistered.
- Oven Roasting: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the skewers in a single layer on the baking sheet. Roast for 20-25 minutes, flipping them halfway through, until the eggplant is tender and lightly browned, and the tomatoes are softened. You can finish them under the broiler for 1-2 minutes for extra char, watching carefully to prevent burning.
- Pan-Frying/Sautéing (if not using skewers): If you prefer not to use skewers, you can cook the marinated vegetables in a large skillet or grill pan over medium-high heat. Add a little extra olive oil if needed. Cook in batches if necessary to avoid overcrowding, stirring occasionally, until the eggplant is tender and browned, and the tomatoes are softened (about 10-12 minutes).
Serve: Once cooked, carefully remove the skewers from the grill or oven. Let them rest for a couple of minutes. If using fresh basil, sprinkle it over the hot skewers just before serving. Serve warm.

Nutrition

Serving Size: one normal portion
Calories: 200