Recipe#25247

Title: Char-Grilled Kangaroo Kebabs and Smoked Eggplant Puree

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.

Yield: 4 servings
 
    600 g  Kangaroo fillet, trimmed
           -and cubed
      2 ts Coriander seeds, roasted
           -and ground
      1 ts Black pepper, freshly ground
      2 md 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.
  
  Makes 4 servings.