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Eggplant Kabobs

Eggplant is in-season, and its mild flavor and tender texture are just two reasons why it’s popular at dinner tables around the world. You can use this low-calorie, low-carb, high-fiber plant as a substitute for meat. From eggplant parmesan to roasted eggplant kabobs, eggplant can quickly become one of your favorite staples.

Servings: 4 | Prep/cook time: 30 minutes


2 eggplants
2 summer squashes
2 zucchinis
1 red onion, quartered and thickly sliced
½ cup chopped parsley
1 lemon, zested and juiced
1 tbsp. cappers, drained
½ cup olive oil
Salt & pepper


1. Preheat grill to medium-high and oil rack.
2. Cut eggplant, squash and zucchini into 1 inch thick round slices. Threading alternating vegetables onto skewers.
3. In a small bowl, mix together the parsley, lemon zest and juice, capers and olive oil. Season with salt and pepper.
4. Brush vegetables with olive oil mixture and put on grill. Cook about 3 minutes per side, turn once.
5. Transfer to plate and drizzle with sauce.