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     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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