Char-Grilled Kangaroo Kebabs & Smoked Eggplant Puree

Title: Char-Grilled Kangaroo Kebabs & Smoked Eggplant Puree

Categories: Australian, Meats

Yield: 6 servings

600 g 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

25 ml Lemon juice

1 tb Tahini

1/2 ts Sea salt

50 g 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.

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