Tandoori Eggplant Skewers With Mini Pappadums
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons Patak's Tandoori Paste Marinade
- 75grams Patak's Plain Mini Pappadums
- 300grams eggplants, cut into 3cm pieces
- 1 lemon
- 1tablespoons vegetable oil
- 2 cans chickpeas, rinsed and drained
- 1/4 red onion, thinly sliced
- 1/2 bunch mint
Nutrition per serving
1720kJ / 410Cal
1720 Kilojoules or 410 Calories
20% of daily energy intake*
Protein
14.3grams
Fat
11.8grams
Carbs
29.8grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Instruction tip
Tip:Use 500g diced chicken thigh fillets instead of eggplant. Do not microwave. Grill on medium heat for 10 minutes or until cooked through.
Method
Step 1 of 3
Place eggplant on a large microwave-safe, paper towel-lined bowl. Cover eggplant with paper towel. Microwave for 2 minutes 30 seconds or until tender. Cool for 5 minutes.
Step 2 of 3
Preheat a chargrill or barbecue on medium-high heat. Place tandoori paste and 1 tbs water in a large bowl. Stir to combine. Add eggplant and toss to coat. Arrange eggplant onto 8 small metal or bamboo skewers. Cook for 5 minutes, turning occasionally, or until lightly charred.
Step 3 of 3
Meanwhile, juice half the lemon. Cut remaining half into wedges. Combine juice and oil in a medium bowl. Add chickpeas, onion and mint. Season with pepper and toss to combine. Arrange salad and skewers on a serving platter. Sprinkle with extra mint leaves. Serve with pappadums and lemon wedges.
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