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Peri Peri Marinated Eggplant Skewers
A vegan take on Peri Peri Chicken Skewers - Flavor Packed BBQ Eggplant skewers marinated in a spicy pepper, garlic, lime, oregano and basil sauce .
Prep Time: 00:30
Cook Time: 00:30
2 - 3
salt and pepper to taste
1/4 cup olive oil or more
1/4 cup chopped onions
1/4 medium red pepper
1 fresh jalapeno peppers coarsely chopped, seeds removed
1 fresh chili pepper coarsely chopped
1 teaspoon smoked paprika
3 - 4 garlic cloves
1 juice of medium sized lemon adjust to taste
4 - 6 large basil leaves
2 - 3 tablespoons fresh oregano
1/2 cup coconut milk optional
1Soak the skewers for at least 60 minutes or more totally submerged in water before using it to prevent burns. You may skip this part if pan grilling.
2Blend red pepper, jalapeno pepper, chili pepper, garlic, basil, oregano, and onions in a food processor or blender. Add olive oil, coconut milk to facilitate blending. Then mix in smoked paprika, lemon juice black and or white pepper
3Refrigerate and use when ready. You may make this a day or more ahead of time.
4Trim Eggplant to 3" by 1.5" strips.
5Season with salt, chicken bouillon and pepper or adobo seasoning mix. You can either marinate the eggplant now or thread then marinate-about 4 pieces per skewer. Making sure the skewer is fully covered with chicken chunks.
6Place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours, preferably overnight.
7When ready to grill. Using tong remove excess marinates and reserve.
8Pre heat grill to medium- high heat.
9Place eggplant over medium heat, and then brush with oil to prevent eggplant from sticking. Grill for about 10 to 15 minutes, rotating from sides for even cooking. Keep an eye on it -- if they are browning too quickly, turn the heat down.
10Grill in batches if you have a small grill. Transfer the skewers to a platter.
11In a small saucepan simmer the remaining peri peri marinade and the one from the eggplant for about 7 minutes. Serve with eggplant.
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