| | Eggplant and herb fish skewers
Eggplant and herb fish skewers
Eggplant and herb fish skewers 4.3-5 9
  • Calories: 1481 kj
  • Fat: 18.7g
  • Carbohydrates: 15.2g

How to Make:

  1. Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 8 to 10 minutes or until just tender. Drain. Refresh under cold water. Cut in half. Thread onto 4 skewers. Brush with 1 tablespoon oil. Season with salt and pepper.
  2. Thread eggplant, fish and onion onto 12 skewers. Place in a large shallow glass or ceramic dish. Combine lemon juice, garlic, parsley, dill and remaining oil in a jug. Drizzle ? cup oil mixture over skewers. Turn to coat. Cover with plastic wrap. Refrigerate for 10 minutes.
  3. Heat a greased barbecue plate or chargrill on medium-high heat. Cook potato skewers for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Cook fish skewers, brushing with remaining oil mixture, for 2 to 3 minutes each side or until fish is cooked through and vegetables are tender.
  4. Serve skewers with salad leaves and lemon wedges.
Time for preparing:
17 min.


  • 6 (300g) small chat potatoes
  • 1/3 cup olive oil
  • 3 Lebanese eggplants, thickly sliced
  • 500g firm white fish fillets, cut into 2.5cm pieces (see note)
  • 2 medium red onions, cut into wedges
  • 2 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh dill
  • Salad leaves, to serve
  • Lemon wedges, to serve