Tofu & Aubergine (Eggplant) Kebabs

• 4 small wooden skewers, soaked in cold water for 30 mins
• 1 medium aubergine, trimmed and cut into chunks
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 4 -5 tablespoons olive oil
• 2 -3 large garlic cloves, peeled and crushed
• 1 inch piece gingerroot, peeled and grated
• 2 tablespoons light soy sauce
• 220 g smoked tofu

1. Preheat the grill, or barbecue and line the grill rack with tin-foil.
2. Place the aubergine, peppers and tofu into a shallow dish, then mix the oil, garlic, ginger and soy sauce together and pour over them. Leave covered for 30 mins, occasionally turning the vegetable in the marinade.
3. Thread the vegetables onto the skewers with the tofu. Grill on a medium heat for 5-8 minutes, or barbecue until the aubergine is softened. Brush occasionally with any remaining marinade and turn.
4. To serve:
5. Combine with cinnamon and coriander flavoured couscous and a tossed green salad to serve.

wooden skewers, aubergine, red pepper, yellow pepper, olive oil, garlic, gingerroot, soy sauce

Taken from www.food.com/recipe/tofu-aubergine-eggplant-kebabs-181991 (may not work)