Tandoori Eggplant Kebabs Recipe | Vegetarian Times Skip to main content

Tandoori Eggplant Kebabs

If you use nonfat plain yogurt, add 1 tablespoon olive oil to the sauce, or to keep it vegan, substitute soy yogurt.

Ingredients: 

Ingredients: 

Ingredient Line: 
½ cup packed cilantro leaves
Ingredient Line: 
3 cloves garlic, minced (1 Tbs.)
Ingredient Line: 
2 Tbs. minced fresh ginger
Ingredient Line: 
1 Tbs. lime juice
Ingredient Line: 
2 tsp. ground cumin
Ingredient Line: 
½ tsp. coarse salt
Ingredient Line: 
¼ tsp. cayenne pepper
Ingredient Line: 
1 cup low-fat plain yogurt
Ingredient Line: 
4 1-inch-thick eggplant rounds, quartered (½ medium eggplant)
Ingredient Line: 
16 wedges yellow bell pepper (2 small bell peppers)
Ingredient Line: 
16 red onion wedges (½ medium onion)
Ingredient Line: 
16 ½-inch-thick zucchini rounds (2 medium zucchini)
Ingredient Line: 
4 8-inch whole-wheat pita rounds
Ingredient Line: 
½ cup mango chutney

Instructions: 

1. Place cilantro, garlic, ginger, lime juice, cumin, salt, and cayenne pepper in food processor. Process until smooth. Add yogurt, and process to blend, scraping down sides of work bowl as necessary. Transfer to large bowl, and add eggplant, bell pepper, onion, and zucchini; toss to coat. Let vegetables marinate 30 minutes at room temperature.

2. Thread eggplant, bell pepper, onion, and zucchini onto skewer. Repeat process until each of 4 skewers holds 4 pieces of each vegetable.

3. Oil grill grates, and preheat grill to medium-low. Place kebabs on grill, close hood, and cook 18 minutes, turning skewers 2 or 3 times, or until eggplant is tender. Transfer to platter, and cover with foil to keep warm.

4. Warm pitas on grill 30 seconds on each side. Slide vegetables onto pita. Use chutney as dip or topper.

Nutrition Information: 

Calories: 
396
Protein: 
13 g
Total Fat: 
3.5 g
Saturated Fat: 
1 g
Carbohydrates: 
84 g
Cholesterol: 
3 mg
Sodium: 
736 mg
Fiber: 
10 g
Sugar: 
30 g
Yield: 
Serves 4