Char-Grilled Kangaroo Kebabs and Smoked Eggpl

Title: Char-Grilled Kangaroo Kebabs and Smoked Eggpl

Categories: National, Game

Yield: 6 Servings

1 1/3 lb Kangaroo fillet, trimmed and -cubed

2 ts Coriander seeds, roasted and -ground

1 ts Black pepper, freshly ground

2 Medium-sized eggplants

1 ts Garlic cloves, minced

1 2/3 tb Lemon juice

1 tb Tahini

1/2 ts Sea salt

1 3/4 oz Yoghurt, plain

2 ts 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.

Recipe by Chris Manfield from the Paragon Cafe,

Circular Quqay. From an article by Shelli-Anne Couch

in the Sydney Morning Herald, 3/2/83. Courtesy, Mark

Herron. --