Eggplant and herb fish skewers

Eggplant and herb fish skewers
  • 4 Servings
  • Capable cooks

Fire up the barbie and get cooking with these super-easy skewers.

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Nutrition information, Main recipes


  • 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


  • You'll need 16 pre-soaked bamboo skewers.


  • Step 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.
  • Step 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 ΒΌ cup oil mixture over skewers. Turn to coat. Cover with plastic wrap. Refrigerate for 10 minutes.
  • Step 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.
  • Step 4
    Serve skewers with salad leaves and lemon wedges.


  • 1481 kj


  • 18.7g

    Fat Total

  • 2.6g

    Saturated Fat

  • 4.6g


  • 28.4g


  • 57mg


  • 245mg


  • 15.2g

    Carbs (total)

All nutrition values are per serve


We used ling fillets.

  • Author: Jenny Fanshaw
  • Image credit: Cath Muscat
  • Publication: Super Food Ideas



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