Eggplant Skewers With Chimichurri
Eggplant chunks marinated in fresh chimichurri (cilantro, parsley, garlic, red wine vinegar, and olive oil) then grilled on skewers until charred and juicy. Basted while grilling and finished with more chimichurri. A vegan cookout recipe that holds its own on any grill.
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.
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