Simple to make, delicious Italian Kebabs with eggplant. This recipe uses a cheesy eggwash to coat the kebab creating a crusty outside whilst sealing all the juices inside. The cheese melts into the bread and chicken with a tasty crust. Enjoy with a salad and works well with a tomato sauce too.
Trim off the top and tail of the eggplant, slice 3 thick slices lengthwise, then dice into cubes.
Place enough olive oil to coat the bottom of a frying pan. Turn on heat to high and toss until eggplant has caramelised. Transfer to absorbent paper towel and leave to cool.
Slice the chicken breast lengthwise into three strips, then into cubes. Place in mixing bowl.
Add the oregano to the chicken.
Add the crushed garlic cloves.
Season with salt and pepper and mix well.
Slice the bread into cubes same size as chicken. Keep aside.
Cut the cherry tomatoes in half. Keep aside.
Thread a bread cube, a cheese ball, a piece of chicken, a piece of tomato and a piece of eggplant. Repeat process on same skewer then do the rest.
Place the flour in a tray or a plate.
Dip each skewer in the flour, thoroughly coating all the pieces. Set aside.
Crack the eggs into a small bowl, add salt & pepper plus the grated Parmesan cheese. Mix well and pour into a plate.
On high heat, place a frying pan with half a cup of olive oil.
Coat each skewer into the egg mixture ensuring each piece is coated.
Once oil is hot, add the egg coated skewer into the frying pan and cook for approx. 2 minutes, then turn the skewer until you have cooked each side.
Place on a hot plate, remove skewer and serve immediately.
You can serve it with a tomato sauce such as "Napolitana" or "Marinara".
By Joel Mielle
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