CHAR-GRILLED KANGAROO KEBABS & SMOKED EGGPL

      Title: CHAR-GRILLED KANGAROO KEBABS & 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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