Grilled Eggplant & Beef Kebab Recipe
Preheat barbecue over medium-high.
Combine hoisin, soy sauce, ketchup, maple syrup, ginger and garlic in a small bowl. Divide mixture into 2 portions.
Season steak all over with five-spice powder, salt and pepper. Thread steak onto skewers. Oil grill. Barbecue steak, turning occasionally, until steak springs slightly back when pressed, about 6 to 8 minutes for medium-rare. Brush steak with 1 portion of the hoisin mixture near the end of grilling.
Meanwhile, place eggplant slices on grill in single layer. Brush tops of eggplant with remaining portion of hoisin mixture using a clean brush. Barbecue until grilled-marked, about 2 minutes. Turn eggplant, then brush other side with hoisin mixture. Barbecue until softened, about 2 to 3 minutes.
Transfer eggplant to a cutting board. Cut into bite-sized pieces. Transfer to a serving bowl and toss with any remaining eggplant sauce. Garnish eggplant and beef kabobs with sesame seeds. Serve over rice or noodles, if desired.
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Last updated: February 9th, 2021
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