Za’atar Eggplant and Tahini Skewers

Charmaine Lu -
  • 1 eggplant, cut into 3cm chunks
  • 1 red capsicum, cut into 3cm chunks
  • 2 tbsp olive oil
  • ½ tbsp pomegranate molasses
  • 2 tsp za’atar
  • 1 tsp sea salt
  • 2 tbsp tahini
  • 2 tsp pomegranate molasses
  • 10g chopped coriander
  • Fire up the barbecue. Whisk the oli, ½ tbsp pomegranate molasses, the za’atar and sea salt in a bowl to combine, then add the capsicum and eggplant chunks, toss well and leave to marinate for 30 mins.
  • When ready, thread the vegetables onto 4 metal skewers, alternating 2 pieces of eggplant to every 1 piece of capsicum. Brush the barbecue rack with oil, then grill the skewers for 15 mins, turning and basting with marinade regularly, until charred and softened. Transfer to a serving platter, drizzle with tahini and the rest of the pomegranate molasses, then scatter with chopped coriander and serve with flatbreads.
30 mins
Makes 4 Skewers