Miso Turmeric Glazed Eggplant Kebabs
Miso Turmeric Glazed Eggplant Kebabs
Light. Summery. Melt in your mouth delicious. These babies are so satisfying! Plus it's incredibly easy to make!
Did you know that cooked and raw turmeric have different properties? Cooked turmeric is amazing at protecting against DNA damage. Raw turmeric is insanely anti inflammatory! I love using both raw and cooked in my meals. Always pair turmeric with black pepper because it increases our bodies ability to use and absorb the compounds in turmeric by 2000%!
Makes 12-15 Skewers
Ingredients:
2 Medium Eggplant
1 Onion
3/4 tsp ground Turmeric
Marinade:
3 Medjool Dates, pits removed
1/2 cup Water
1/4 cup Tahini
2 tbsp Lime Juice, about one lime
3 tbsp Coconut Aminos, Braggs Liquid Aminos, or lite Soy Sauce
1 cm fresh Ginger, or to taste
1 tbsp Miso Paste
1/8 tsp Black Pepper
Optional Garnish:
Cilantro, microgreens, or scallions
Black and White Sesame Seeds
Directions
Place all marinade ingredients into a blender and blend until smooth.
Cut the eggplant into 1 1/2 inch cubes. Place in a large bowl and toss with the turmeric until evenly coated.
Reserve 1/4 cup of the marinade. Toss the remaining marinade with the eggplant cubes and let it marinate for one hour (no longer than 5 hours).
Slice up an onion into large pieces and assemble the skewers by alternating eggplant and a slice of onion.
Grill on medium heat (300-350F if using a griddle or press) for three minutes. Flip and grill another 3-5 minutes until eggplant is cooked through.
Remove from grill and brush with remaining marinade. Garnish with desired toppings.
