Grilled Eggplant and Tempeh Skewers with Peanut Dipping Sauce

(2 votes)

The Marinade
1 cup freshly-squeezed orange juice
1/4 cup canola oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon granulated garlic
1/8 teaspoon cayenne
The Skewers
1 medium (1 pound) eggplant
12 ounces tempeh
32 boiling onions
2 bunches broccoli
The Sauce
1/2 cup unsalted roasted peanuts
1 tablespoon canola oil
2 tablespoons dark sesame oil
2 tablespoons mirin
2 tablespoons lemon juice
1 tablespoons soy sauce
1 teaspoon granulated garlic
1/2 teaspoon dried red chili flakes
2 tablespoons water
3 minced green onions
2 tablespoons fresh cilantro, minced

Whisk together the marinade ingredients in a large deep bowl. Remove the stem ends of the eggplant and, without peeling it, cut it into 1-1/2-inch cubes. Cut the tempeh into 32 squares. Quickly toss the eggplant and tempeh pieces with the marinade so that everything is coated, then set aside, covered, at room temperature for at least 2 hours. Toss occasionally while you prepare the rest of the dish.

Cover 12 wooden skewers with water and soak for 30 minutes. Make the dipping sauce so the flavors can blend and ripen. In a blender or food processor, puree peanuts, canola and sesame oils, mirin, lemon juice, soy sauce, garlic, chili flakes, and 2 tablespoons water to a thick paste consistency. Remove to a small serving bowl and stir in the green onions and cilantro. Portion out into small bowls to distribute among the diners.

Bring several cups of water to a boil in a large pot. Without peeling, drop the whole onions into the boiling water and parboil for 7 minutes. Cut the broccoli into medium florets and add to the boiling pot, midway through onion cooking time. You want to barely begin the cooking process on these vegetables. They should retain their firmness for the grill. Immediately cool in a bowl of cold water. Drain well. Slip the skins off the onions before skewering.

Fill 16 skewers by alternating tempeh, onion, eggplant, and broccoli until each skewer is full. Grill over medium-high heat for 12 minutes, turning once midway through. Serve hot, with the dipping sauce on the side.

Serves 8.


Do you know any other recipes with both eggplant and tempeh?
Rebecca, Location not stated.

Hi Rebecca, click the Ingredient Search link at the bottom of the page, check the
Peter, Toronto

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