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Eggplant Kebab on Rosemary Skewers (Κεμπάμπ με Μελιτζάνες και Δενδρολίβανο)
Serves 2
Alternate eggplant on rosemary skewers with onions and green peppers, and add cherry tomatoes if you have any. Grilled over a medium hot fire, and brushed with garlic and oil while still hot, Eggplant Kebabs are flavorful and very tasty. Rosemary lightly scents the eggplant, while the fresh garlic oil complements the grill’s smoky essence. If the rosemary is starting to form new shoots along its length, break them off to make it easier to push the vegetables onto the skewers.
Kebab:
4 rosemary branches, 12 inches long
1 large eggplant (about 1 pound), cut in 1 1/2” chunks
1 – 2 red onions, cut in 1 1/2” chunks
1 – 2 green peppers, cut in 1 1/2” chunks
12 cherry tomatoes (optional)
Olive oil
Salt
Freshly ground black pepper
Garlic Oil:
2 cloves garlic
1/4 tsp. salt
1/3 cup olive oil
Cut ends off rosemary branches at an angle to make sharp points. Alternate chunks of eggplant, onions, and peppers on skewers, starting and ending with a chunk of eggplant. Brush vegetables with olive oil and season well with salt and freshly ground black pepper.
Puree garlic and salt together (a mortar and pestle is the best tool for this job, but it can also be done by mashing garlic into salt on a cutting board using the back of a knife). Mix in the olive oil.
Grill eggplant skewers over medium hot fire. As soon as they’re done, brush with Garlic Oil. Serve immediately with a fresh tomato and onion salad, a slice of feta, a handful of olives, and crusty bread.
