Grilled Eggplant Skewer Bowls
These Grilled Eggplant Skewer Bowls are filled with mediterranean cauliflower rice, roasted beet hummus and a basil aioli - seriously tasty!
Ingredients
FOR THE EGGPLANT SKEWERS
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 2 teaspoons dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 eggplant cut in cubes
- 1 red onion cut in cubes
- skewers*
FOR THE CAULIFLOWER RICE
- 1 tablespoon oil from sun-dried tomato jar
- 2 cloves garlic diced
- 2 tablespoons sun-dried tomatoes roughly chopped
- 10 ounces cauliflower rice I used frozen
- 1/4 cup fresh herbs diced - I used parsley & basil
- salt & pepper to taste
- 1/2 lemon juiced
FOR THE BASIL AIOLI
- 1/3 cup vegan mayo
- 1 tablespoon olive oil
- 3 cloves garlic peeled
- 10 basil leaves
- salt & pepper to taste
- water as needed
FOR THE BOWLS
- Roasted Beet Hummus** or hummus of choice
- fresh parsley for serving
Instructions
FOR THE EGGPLANT SKEWERS
- Combine the olive oil, garlic powder, lemon pepper, oregano, salt and smoked paprika in a bowl. Add the eggplant chunks and toss to coat evenly. Place in the fridge to marinate for 30 minutes. If you are using wood skewers, soak them in water while the eggplant is marinating.
- Preheat a grill to 400 degrees. Thread the marinated eggplant and onion pieces on the soaked skewers. Place on the grill and cook until charred on all sides and cooked through - approx. 15 minutes***
FOR THE BOWLS
- Prepare the Roasted Beet Hummus, if using.
- Prepare the basil aioli by combining all of the ingredients (except the water) in a food processor or blender. Blend, scraping down the sides as needed. Add water until the desired consistency is reached and everything is combined. Transfer to a bowl and place in the fridge until ready to use.
- To make the cauliflower rice, heat the oil in a pan over medium heat. Add the garlic, sun-dried tomatoes and cauliflower rice. Cook until the cauliflower is cooked through and tender. Right before serving, add the fresh herbs, salt, pepper and lemon juice.
- To serve, spread hummus on the bottom of each bowl. Top with cauliflower rice, skewers, basil aioli and fresh parsley.
Video
Notes
*I used 10 mini skewers, but you could also use full length skewers. If you are using wood skewers, be sure to soak them in water before grilling so they don't burn.
**If making the Roasted Beet Hummus, make it ahead of time and keep in the fridge until ready to use, or add an hour to the recipe prep time.
***Try to keep the temperature around 400 degrees - you want to get a char on the eggplant, but you also want it to be cooked through. If you cook it at too high a temperature, it won't cook through.
Calories: 500kcal, Carbohydrates: 28g, Protein: 7g, Fat: 42g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 20g, Trans Fat: 1g, Sodium: 1025mg, Potassium: 798mg, Fiber: 10g, Sugar: 8g, Iron: 4mg
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