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. Makes 4 servings. Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron. Posted by Stephen Ceideberg; June 4 1993. * The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 08-15-95 Posted to MC-Recipe Digest V1 #708 by Lisa Clarke
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 4|
|Calories from Fat: 26 (25%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0.7mg||0 %|
|Sodium 237.5mg||8 %|
|Potassium 717mg||19 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 9.4g|
|Protein 4.3g||6 %|
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Calories per serving: 105
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