Eggplant Shish Kabobs with Pineapple, Sesame Rice and Sweet Chili sauce
If you are using wooden skewers, make sure to soak them in water overnight. This will help prevent them from burning on the grill.
- 1 Japanese eggplant (stem ends removed, cut into 1 inch wedges)
- 1 yellow squash (cut into 1 inch wedges)
- 1 red bell pepper (cut into 1 inch by 1 inch sections)
- 8 cherry tomatoes
- 1 red onion (cut into 1 inch by 1 inch sections)
- 8 button mushrooms
- Mae Ploy Thai Sweet Chili Sauce (for dipping)
For the rice
- 1 cup jasmine rice
- 1 cup water
- ¾ cup canned pineapple
- ½ teaspoon curry powder
- Salt and pepper to taste
- Stick alternating vegetables on skewers and set aside for grilling.
- Next, place all rice ingredients in a small stockpot and bring to a simmer. Cover and turn the burner down to low heat. Cover the rice and let it cook twenty minutes. Remove rice from heat, but keep covered until ready to serve.
- Grill the kabobs to your desired tenderness. I personally like all my vegetables al dente (crisp on the inside). When done grilling, serve the kabobs with the rice and the sweet chili sauce.
This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia. As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas. His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel. When not working, Chef Noah enjoys traveling and spending time with close friends and family.