We might be pushing it this week, but these skewers go great on the BBQ … If you’re going to use the BBQ, just soak the skewers in water for a bit before adding the eggplant and beetroot. If you’re not going to BBQ, it’s important to try to char the eggplant. If you have an electric element, turn this up high and place the skewers on here briefly, for about 3 seconds on each side before you finish cooking in the oven. Alternatively, you can put them in the oven under the grill on high to get a bit of char, and once they start to brown switch the oven to bake on 200 degrees Celsius.
Eggplant and beetroot skewers with chimichurri and potato salad
couple, family
Ingredients
Ingredient
Couple
Family
Beetroot
Couple
1 Family
1 or 2 Eggplants
Couple
1 Family
2Mini red gourmet potatoes
Couple
1 bagFamily
1 bagSkewers
Couple
1 packetFamily
1 packetRed onion
Couple
1/2Family
1Jalapeños
Couple
1 pottleFamily
1 pottlePotato salad dressing
Couple
1 pottleFamily
1 pottleChimichurri sauce
Couple
1 pottleFamily
1 pottleInstructions
1
Remove the chimichurri from the fridge and allow to come to room temperature.
Peel and dice the beetroot into rough 3 cm cubes. Place in a pot in cold water with a pinch of salt and bring to a boil. Simmer for 20 minutes.
2
Peel 4 large strips from the skin of the eggplant and discard. Dice the eggplant into rough 4 cm cubes (slightly bigger than the beetroot, as the eggplant will shrink). Place in a large mixing bowl, sprinkle with salt, then transfer into a colander in the sink. The salt will suck some of the moisture out of the eggplant. Let sit for 20 minutes.
3
Cut the mini red potatoes into halves or thirds. Place in a pot of cold water with a good inch of salt. Bring to a simmer and cook for 15 minutes or until tender.
Turn on the BBQ, grill, or element as per above.
4
Toss the cooked beetroot and eggplant in a splash of olive oil. Skewer the beetroot and eggplant. The order doesn’t matter, but you should have more eggplant than beetroot. Pick your cooking method, after charring they’ll take about 12 minutes in the oven.
5
Slice the red onion and cut the jalapeños into quarters. Toss with potato salad dressing, warm potatoes, and a pinch of salt.
6
Serve skewers drizzled with chimichurri sauce and potato salad on the side.
