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Eggplant shashlik on the grill

0
1238
Kitchen Caucasian
Calorie content 41.1 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 1.4 gr.
Fats * 7.7 g
Carbohydrates* 3.5 gr.
* per 100 gr. product
Eggplant shashlik on the grill
Content

Grilled eggplants are a very common dish in the spring and summer season during picnics and outings. Vegetables can be a good addition to meat, fish, or become a separate dish in the form of a vegetable kebab.

Ingredients

Cooking process

step 1 out of 8
In this recipe, we will make two versions of eggplant kebabs: vegetarian and for meat eaters. Wash the eggplants. On one eggplant, make several longitudinal cuts, without cutting to the middle and without affecting the stalk.
step 2 out of 8
Peel the garlic, chop with a knife. Wash the green dill, shake off the liquid and also chop finely. Combine garlic, herbs, salt and olive oil.
step 3 out of 8
Spread out a sheet of foil. Lubricate the eggplant with cuts with the garlic mixture, put a little filling in the cuts, wrap the eggplant tightly in foil.
step 4 out of 8
Cut the rest of the eggplants into equal slices, not cutting to the end.
step 5 out of 8
Cut the bacon into thin slices and place them in the incisions on the eggplant.
step 6 out of 8
Place each eggplant on a skewer.
step 7 out of 8
Place the eggplant blanks over the burning coals, bake for 20-25 minutes, turning over constantly.
step 8 out of 8
Ready-made eggplants can be served directly on skewers, and gently unfold the eggplant in foil and sprinkle with herbs.

Bon Appetit!

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