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Grilled eggplant skewers with honey tahini arranged on a white plate, garnished with parsley and colorful bell peppers

Grilled Eggplant Skewers with Honey Tahini

These grilled eggplant skewers with honey tahini combine smoky, charred eggplant with a sweet-savory glaze, making them the perfect vegetarian dish for backyard barbecues or healthy weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 tablespoons honey
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 3 tablespoons well-stirred tahini
  • 1 tablespoon chile crisp
  • 1/2 teaspoon ground cumin
  • 1 piece fresh ginger, peeled and minced 2-inch piece
  • 1 Juice of 1 lime
  • Kosher salt and freshly ground black pepper
  • 1 large eggplant (about 1 1/2 pounds), cut into 1 1/2-inch chunks
  • Cooked lentils or rice, for serving

Instructions
 

  • Prepare your grill for medium indirect heat. Preheat gas grills or arrange coals on one side for charcoal grills to create a hot and cool zone.
  • Soak six 12-inch wooden skewers in water for 15 minutes to prevent burning.
  • In a large bowl, whisk together honey, sesame oil, soy sauce, tahini, chile crisp, cumin, ginger, lime juice, 1/2 teaspoon salt, and a few grinds of pepper until smooth. Reserve 3 tablespoons of the marinade for serving.
  • Add the eggplant chunks to the bowl with the remaining marinade. Toss until the eggplant is evenly coated.
  • Thread 5-6 pieces of eggplant onto each skewer. Do this gently to prevent the pieces from breaking apart.
  • Grill the skewers over the direct-heat side of the grill for 5-7 minutes, turning occasionally, until grill marks develop and the eggplant begins to soften.
  • Move the skewers to the indirect-heat side of the grill. Baste them with half of the remaining marinade, close the grill lid, and cook for 2-3 minutes.
  • Flip the skewers, baste with the remaining marinade, and cook for another 2-3 minutes until the glaze caramelizes.
  • Remove the skewers from the grill, arrange them on a platter, and serve with reserved sauce alongside lentils or rice.

Notes

Marinate the eggplant for up to 30 minutes for more flavor. Ensure the grill stays at 425°F for even cooking, and store leftovers in an airtight container for up to three days.