Char-Grilled Kangaroo Kebabs and Smoked Eggpl

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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.

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