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planted.chicken Skewers Tandoori with grilled eggplant

Duration: 60 min
Level: Medium

Ingredients

For how many people?
2
2
planted.chicken Skewers Tandoori
1
large eggplant (approx. 680 g)
5 g
Salt
60 ml
Extra virgin olive oil
15 ml
fresh lemon juice
15 g
Harissa paste
15 g
Agave syrup
15 g
chopped herbs (mint, coriander, parsley)
Naan bread

Preparation

  1. Prepare a charcoal fire on a barbecue. Leave the coals to cool on a medium heat (they should be covered in ash and glowing red without being black).
  2. Grill the eggplants directly on the coals, turning occasionally, until the skin is blackened and the flesh collapses, 15-20 minutes (alternatively, grill on the rack of a gas or electric grill over medium heat, turning occasionally, 20-25 minutes). Transfer to a wire rack in a rimmed baking sheet and allow to cool slightly.
  3. In the meantime, drizzle the skewers with a little olive oil and grill for approx. 2-3 minutes per side or until nicely caramelized.
  4. Carefully peel the skin off the eggplant, leaving the stem whole. Season them on all sides with 2.5 g salt. Leave them on the grid until the excess water has drained off, 20-30 minutes.
  5. Mix the oil, lemon juice, harissa, agave syrup and the remaining 2.5 g salt in a small bowl.
  6. Use a paring knife to make several slits on each side of the eggplant. Place them on a plate and pour the dressing over them. Sprinkle with chopped herbs and serve with naan and a fresh seasonal garnish.

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