Makes 12 Skewers
Photo by VK Rees
These eggplant skewers with chimichurri are bright and herby but also smoky and charred in all the right places, the kind of thing that disappears fast at a cookout. It’s great for a vegan cookout or just to bring to a mixed one. When meat eaters want something vegetarian, they naturally gravitate toward eggplant, and nowhere does it shine so brightly as on the grill. Since it’s so meaty, chimichurri, the herberific Argentinian steak sauce, is an obvious match. Just make sure the meat eaters don’t steal it before you get a chance to have one. Hate when that happens.
Here’s what’s going to happen: the eggplant marinates in half the chimichurri, soaking up all that garlicky, herby goodness, then gets basted with more while it grills. The rest gets spooned over at the end. There is a lot of chimichurri happening here and that is correct. The chimichurri itself is worth making just to have around. It keeps in the fridge for up to 5 days and is good on everything: roasted potatoes, grain bowls, grilled tofu, scrambled tofu if you’re into that kind of thing.
These are perfect as part of a vegan cookout spread with all the other good things, like burgers and potato salad. But they also make a great weeknight meal if you roast them instead. I’ve included directions for that below, along with a few ways to serve them.
A Few Tips For Perfect Grilled Vegan Eggplant Skewers
A note on timing: the eggplant gets salted and drained for 30 minutes to pull out some moisture, then marinates for about an hour. Plan ahead and the actual cooking is fast, about 8 minutes on the grill. You will also need twelve 8-inch wooden skewers soaked in water for 30 minutes before grilling so they don’t burn.
Also, you really want to get these charred, so be patient. The strength of the fire might affect things. I wrote 8 minutes for an average fire, but really, keep an eye and when they are charred they are ready. It might take 6 minutes, it might take 20.
No Grill, No Problem
You don’t need a grill to make these. Toss the marinated eggplant chunks on a parchment-lined baking sheet and roast at 425°F for about 25 to 30 minutes, flipping halfway, until tender and caramelized. Skip the skewers and serve as a side, spooning the remaining chimichurri over the top. Same basic flavors, totally different vibe.
More Ways to Serve Eggplant Chimichurri
So, like I said, this is an amazing accompaniment to everything at your vegan cookout, but you can also make it into dinner and use the roasting method. Then try one of these brilliant ideas.
Eggplant Chimichurri Bowl — over rice or quinoa with chickpeas, whatever vegetables you have around, and a drizzle of tahini dressing for something extra creamy
Stuffed Pita — with hummus, cucumber, and pickled onions
Over Rice with Chickpeas — simple, filling, done
Over A Cold Salad — Couscous Salad With Smashed Chickpeas is an excellent choice
Tossed with Pasta — while still warm so everything gets coated in the chimichurri sauce — about 1/2 pound of your favorite shape
With Golden Savory Baked Tofu and Mashed Potatoes — for a full plate situation that will make everyone very happy
The Eggplant Chimichurri Sub — stuffed into an Italian roll with roasted red peppers (roast them while you are roasting the eggplant), mayo, shredded lettuce, and red onion. Serve as a sub and call it dinner.
If You Like Eggplant Skewers, Try Some Of These Eggplant Recipes:
Eggplant Skewers With Chimichurri
Ingredients
For the eggplant:
- 2 pounds eggplant cut into 1 1/2-inch chunks
- 1/2 teaspoon salt
For the chimichurri:
- 6 cloves garlic peeled
- 1 1/2 cups loosely packed fresh cilantro leaves
- 1 1/2 cups loosely packed fresh parsley leaves
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1/3 cup vegetable broth
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon salt
- 3/4 teaspoon crushed red pepper flakes
Instructions
- Sprinkle the eggplant with the salt, toss to coat, and transfer to a colander set over the sink. Let drain for about 30 minutes to draw out some moisture. Wipe out the bowl.
- Meanwhile make the chimichurri. Pulse the garlic in a blender to get it roughly chopped. Add the remaining chimichurri ingredients and blend until relatively smooth with a little texture remaining.
- Return the eggplant to the bowl and add half the chimichurri. Toss to coat and let marinate at room temperature for about an hour.
To grill:
- Soak twelve 8-inch wooden skewers in water for 30 minutes. Lightly grease your grill and preheat to medium-high. Thread 4 or 5 chunks of eggplant onto each skewer. Grill the skewers, brushing with extra chimichurri and turning every few minutes to char all sides, about 8 minutes total. Use a thin metal spatula if needed to prevent sticking. Transfer to a serving plate and spoon the remaining chimichurri over the top.
To roast:
- Preheat the oven to 425°F. Spread the marinated eggplant chunks on a parchment-lined baking sheet in a single layer. Roast for 25 to 30 minutes, flipping halfway, until tender and caramelized. Spoon the remaining chimichurri over the top to serve.
