Ingredients

• 4 piece eggplant
• 2 piece red bell pepper
• 2 piece green bell pepper
• 2 piece large onion
• 3 piece tomatoes
• 6 tbsp olive oil
• 4 clove garlic
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 bunch fresh parsley
• 2 piece lemon

Instructions

1. Prepare the vegetables

   Wash and cut eggplants into 3cm thick rounds, then quarter each round. Cut peppers into 3cm squares, removing seeds and membranes. Quarter the onions and separate the layers. Cut tomatoes into thick wedges. Soak 8-10 wooden skewers in water for 30 minutes. Do not cut vegetables too small or they will fall through the grill grates.

2. Salt the eggplant

   Place eggplant pieces in a large bowl and sprinkle with 1 tsp salt. Toss well and let sit for 15-20 minutes until moisture beads form on the surface. Pat completely dry with paper towels. This removes bitterness and prevents the eggplant from absorbing too much oil during cooking.

3. Make the marinade

   Mince the garlic finely and mix with olive oil, remaining salt, black pepper, and paprika in a large bowl for 2-3 minutes until well combined. The mixture should smell fragrant and have a deep orange color. Do not add lemon juice yet as acid can make vegetables tough during grilling.

4. Marinate the vegetables

   Add all prepared vegetables to the marinade bowl and toss gently with your hands for 3-4 minutes until every piece is well coated. Let marinate at room temperature for 15-20 minutes until vegetables glisten with oil. Do not marinate longer than 30 minutes or vegetables will become soggy.

5. Thread the skewers

   Thread vegetables onto soaked skewers alternating eggplant, pepper, onion, and tomato pieces, leaving small gaps between each piece. This takes 8-10 minutes for all skewers. The gaps allow heat to circulate evenly. Do not pack vegetables tightly together or they will steam instead of grill.

6. Preheat the grill

   Heat grill or grill pan to medium-high heat for 5-7 minutes until you can hold your hand 5 inches above the grate for only 3-4 seconds. Oil the grates lightly with a paper towel dipped in oil. Do not use high heat or the vegetables will burn before cooking through.

7. Grill the kebabs

   Place skewers on the grill and cook for 12-15 minutes total, turning every 3-4 minutes. Vegetables should have char marks and feel tender when pierced with a knife. Eggplant should be creamy inside and peppers should be slightly softened. Do not turn too frequently or vegetables will not develop proper char.

8. Finish and serve

   Remove kebabs from grill and immediately squeeze fresh lemon juice over them while hot. Sprinkle with chopped fresh parsley for 1-2 minutes until herbs are fragrant. Serve immediately while hot for the best texture. Do not let kebabs sit too long or they will release moisture and become soggy.

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