Nobody makes eggplants like this! We grill them over charcoal like shashlik and then marinate them — the result is an incredibly aromatic appetizer that can replace meat on any table.

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🔸 Ingredients:
– eggplants — 1 kg
– onions — 500 g (cut into half-rings)
– ground black pepper — to taste
– shashlik seasoning — 1 tsp heaping
– ground coriander — 1 level tsp
– 9% table vinegar — 2–3 tbsp
– aromatic sunflower oil — 1–3 tbsp

🔸 For the marinade (for 200 ml of water):
– salt — 1.5–2 tbsp
– sugar — 1.5–2 tbsp
– bay leaves — 3–4 pcs
– allspice berries — 5–7 pcs

Cut the eggplants into large pieces, drizzle with oil, thread them onto skewers, and grill over charcoal until golden brown and tender. Mix with the onions and spices, pour over the marinade (cooled to room temperature), and refrigerate for 24 hours.

No grill? Roast the eggplants in the oven — the flavor will be slightly milder, but the marinade will still give them that signature “shashlik” aroma.

👇 Do you grill eggplants over charcoal or bake them in the oven? Tell us in the comments!

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