How to make
Wash the eggplants and cut them into circles. Next, cut each circle into four parts. Sprinkle with the salt, stir and leave them for half an hour.
Mix the olive oil, vinegar, cayenne pepper, thyme, lemon juice, honey, ketchup and black pepper. Drain the eggplants’ bitter juice and dry them with paper towels. Arrange the eggplant pieces onto skewers. If using wooden skewers, soak them briefly in cold water before use.
Smear the eggplants with the marinade on all sides and leave them to sit for 1 hour. Bake in an oven at 390°F (200 °C), for 20 minutes, turning them once in that time.
