Skewers are great for a braai. To spice things up a bit, add some chilli to the marinade and serve the skewers with a side serving of cooling lemon raita (see page xx).
SERVES 6
1 packet bamboo skewers
2 brinjals, cut into 4-cm blocks
½ cup fresh coriander for garnish
FOR THE MARINADE
½ cup lime juice
½ cup almond milk
½ cup tahini
4 tsp sesame oil
1 clove garlic, grated
3 tsp honey
2 Tbsp tamari
3 Tbsp grated fresh ginger
1. Soak the skewers in water for 30 minutes before use.
2. Add the marinade ingredients to a glass bowl and stir well until the honey dissolves.
3. Sprinkle the brinjal cubes with salt and leave for 30 minutes to remove the bitterness. Wash, then pat dry with kitchen paper.
4. Place the brinjal in the marinade and mix well to ensure the vegetable is well coated. Cover with cling film and refrigerate for at least 1 hour.
5. Thread the brinjal cubes onto the skewers and braai over medium-hot coals for 6-8 minutes, turning regularly and brushing the cubes with the reserved marinade.
6. Remove from the braai and serve, garnished with fresh coriander.
