Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original Here

A new dish from yours truly, may try again with a bit of sugar added :B

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I was able to get a few more egg babies (eggplants) from my garden before the snow hit, so lets get to cooking them!

Recipe is from https://www.vegetariantimes.com/rec.....gplant-kebabs/ with a few tweaks

Ingredients

1/2 cup packed cilantro leaves (used 1 tsp ground coriander)
3 cloves garlic, minced (1 Tbs.)
2 Tbs. minced fresh ginger
1 Tbs. lime juice
2 tsp. ground cumin
1/2 tsp. coarse salt
1/4 tsp. cayenne pepper
1 tablespoon garam masala
1 tsp turmeric
dash of white + black pepper
1 cup low-fat plain yogurt
4 1-inch-thick eggplant rounds, quartered (1/2 medium eggplant)

I skipped the rest of these at the bottom, but dont let that stop you :B

16 wedges yellow bell pepper (2 small bell peppers)
16 red onion wedges (1/2 medium onion)
16 1/2-inch-thick zucchini rounds (2 medium zucchini)
4 8-inch whole-wheat pita rounds
1/2 cup mango chutney

Preparation

1. Place cilantro, garlic, ginger, lime juice, cumin, salt, and cayenne pepper in food processor. Process until smooth. Add yogurt, and process to blend, scraping down sides of work bowl as necessary. Transfer to large bowl, and add eggplant, bell pepper, onion, and zucchini; toss to coat. Let vegetables marinate 30 minutes at room temperature.

2. Thread eggplant, bell pepper, onion, and zucchini onto skewer. Repeat process until each of 4 skewers holds 4 pieces of each vegetable.

3. Oil grill grates, and preheat grill to medium-low. Place kebabs on grill, close hood, and cook 18 minutes, turning skewers 2 or 3 times, or until eggplant is tender. Transfer to platter, and cover with foil to keep warm.

4. Warm pitas on grill 30 seconds on each side. Slide vegetables onto pita. Use chutney as dip or topper.

Here, I did not use the grill at all, but it works either way.

I roasted these in my toaster oven for 20 minutes at 350F, but then topped them with olive oil and then put them on bake at 400F for another 15 minutes. All I needed was my toaster oven tray covered with tin foil for easy clean up, and then NOM NOM NOM!

...And I would bet if pureed with chickpeas and tahini, this would make for a heck of a dip !

~ I also think this could use 1 to 1 1/2 tsp sugar added, not just to balance the sour flavors but to also give a bit more browning / caramelization to the dish, will try that next time I make this.

Enjoy!