Sri Lankan-Style Aubergine Sticks and Pickled Onion

Name: Rukmini Iyer Sri Lankan-style Aubergine Skewers | BBQ Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Ingredients: 3 aubergines, cut into 2½cm cubes; 1 tsp ground turmeric; 1 tsp sea salt flakes; olive or neutral oil, for brushing; 100ml cider or white wine vinegar; 1 tbsp mustard seeds; 1 fresh red chilli, finely chopped; 1 clove of garlic, finely chopped; 1 tsp caster sugar; 1 red onion, very finely sliced; sea salt flakes, to taste

by Rukmini Iyer from The Green Barbecue

An easy vegan alternative to meat-based skewers, these aubergine kebabs are marinated in turmeric and served with tangy pickled onions.

Vegetarian Vegan Dairy-Free Gluten-Free Quick

Serves 4

Total 30 min

Prep 15 min

Cook 15 min

Easy

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Introduction from Rukmini Iyer

After trying this Sri Lankan marinade for aubergines, I rarely want to eat them any other way – a perfect balance of chilli, vinegar and garlic along with other aromatics. The smoky charred aubergine works beautifully with them – and of course, you can make these in the oven if the weather turns.

Ingredients

3 aubergines, cut into 2½cm cubes

1 tsp ground turmeric

1 tsp sea salt flakes

olive or neutral oil, for brushing

For the onions:

100ml cider or white wine vinegar

1 tbsp mustard seeds

1 fresh red chilli, finely chopped

1 clove of garlic, finely chopped

1 tsp caster sugar

1 red onion, very finely sliced

sea salt flakes, to taste

Essential kit

You will need: a barbecue and skewers, soaked if wooden.

Method

Mix the aubergine cubes with the turmeric and sea salt flakes in a large bowl, then thread them on to your skewers.

Once your barbecue is good and hot, brush the aubergines all over with the olive oil, then grill for 6–7 minutes per side, until charred and cooked through.

Meanwhile, tip the cider or white wine vinegar, mustard seeds, red chilli, garlic and sugar into a frying pan, and bring to the boil. Add the onion and a good pinch of sea salt flakes, stir well, then lower the heat, cover and cook for 15 minutes. The onions will soften, and will turn bright pink. Once cooked, taste and adjust the salt as needed.

Once the aubergine skewers are ready, pile them on a platter and dress with the onion marinade, reserving some if you wish to serve alongside. Serve hot.

Cook indoors: Pop the skewers into the oven for 30 minutes at 180°C fan/200°C/gas 6, until the aubergines are well browned and cooked through.

Preview