• Sumo

A firm eggplant, such as a regular purple or a white, is best for this recipe. Remember to peel white eggplants as the skin can be quite tough; if you don’t want to peel an eggplant opt for a baby purple eggplant or a Japanese eggplant.

Eggplant Tandoori Kebabs Recipe

Rating: 41

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 4


  • 1/2 Cup Packed Cilantro, rough chopped
  • 2 Tablespoons Ginger, minced
  • 2 Tablespoons Garlic, minced
  • 1 Tablespoon Lime Juice
  • 2 Teaspoons Ground Cumin
  • 1/4 Teaspoons Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Cup Plain Yogurt
  • 1 Eggplant, cut into 1 inch rounds and then quartered
  • 2 Yellow Bell Peppers, cut into 8 wedges
  • 1 Red Onion, halved and cut into 16 wedges
  • 2 Zucchini, sliced into 1/2 inch rounds
  • 4 Whole Wheat Pita Rounds


  1. In a food processor, pulse the cilantro, ginger, garlic, lime juice, cumin, salt and cayenne pepper until pureed. Add the yogurt and blend until smooth. Transfer to a large bowl.
  2. Add the eggplant, bell pepper, onion and zucchini to the yogurt mixture and toss to coat. Cover and let sit for 30 minutes.
  3. Thread kebab sticks with the vegetables in the following order: eggplant, bell pepper, onion, zucchini. Each skewer should hold 4 pieces of each vegetable.
  4. Be sure to oil the grill and heat to medium low heat. Once hot, place kebabs on the girll and cook for 18 minutes, covered, turning every 5 or so minutes; until eggplant is tender.
  5. Remove to a platter and cover with foil to keep warm.
  6. Grill the pita for 30 seconds on each side and serve with the kebabs! Enjoy!