Char-Grilled Kangaroo Kebabs & Smoked Eggplant

Char-Grilled Kangaroo Kebabs & Smoked Eggplant

Yield: 6 Servings

1 1/3 lb kangaroo fillet,trimmed and

-,Cubed

2 t  coriander seeds,roasted and

-,Ground

1 t  black pepper,freshly ground

2 medium-sized eggplants

1 t  garlic cloves,minced

1 2/3 T  lemon juice

1 T  tahini

1/2 t  sea salt

1 3/4 oz yoghurt,plain

2 t  parsley leaves,chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and

black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and

blistered. Cool slightly and skin them while still warm. Squeeze out

the bitter juices. Mash the flesh with a large fork gradually adding

the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill

the kebabs under (or over) high heat, brushing with oil to keep moist

being careful not to toughen the meat. Spoon the eggplant puree onto

the plates. Remove skewers and pile the meat cubes onto the puree.

Serve immediately.