Syrian Eggplant Kebabs

Charmaine Lu -
  • 2 tbsp ground cumin
  • 3 tbsp pomegranate molasses
  • ½ tsp ground cinnamon
  • 1 tbsp sumac
  • 1 tbsp chilli flakes
  • 6 tbsp olive oil
  • 3 eggplants, cut lengthways into ½ cm slices
  • Mix the cumin, molasses, cinnamon, sumac, chilli and olive oil into a paste, then brush liberally all over the thinly-sliced eggplant. Thread the slices, concertina style, onto 6 skewers, packing them quite tightly as you do so.
  • Add the skewers to a barbecue or grill and cook for 15 mins, turning every 5 mins to baste with leftover marinade. Once softened and charred, serve with couscous or as part of a barbecue feast.
30 mins
3 serving