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  1. MMMMM-- Recipe via Meal-Master (tm) v8.04

  2. Title: Char-Grilled Kangaroo Kebabs & Smoked Eggplant Puree

  3. Categories: Australian, Meats

  4. Yield: 6 servings

  5. 600 g Kangaroo fillet, trimmed and -cubed

  6. 2 ts Coriander seeds, roasted and -ground

  7. 1 ts Black pepper, freshly ground

  8. 2 Medium-sized eggplants

  9. 1 ts Garlic cloves, minced

  10. 25 ml Lemon juice

  11. 1 tb Tahini

  12. 1/2 ts Sea salt

  13. 50 g Yoghurt, plain

  14. 2 ts Parsley leaves, chopped.

  15. Roll the cubes of kangaroo meat in the ground coriander seed and black

  16. pepper, coating lightly. Skewer meat and put on an oiled tray until

  17. ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out

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

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

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

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

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

  23. Serve immediately.

  24. Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From

  25. an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.

  26. Courtesy, Mark Herron.

  27. MMMMM


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