Recipes Included On This Page Lamb Kabobs on Eggplant Purée (Kosher) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lamb Kabobs on Eggplant Purée (Kosher) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lamb Kabobs: 1 medium onion, finely chopped 3 cloves garlic, minced 1 teaspoon dried thyme 1/4 cup fresh mint leaves, chopped 1/4 cup fresh curly parsley leaves, chopped 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 1/2 teaspoon ground cumin 1 tablespoon paprika 2 teaspoons olive oil 2 pounds boneless lamb cubes cherry tomatoes 1 medium red onion, cubed Eggplant Purée: 2 large purple eggplants 2 cloves garlic 3 tablespoons chopped fresh parsley 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 3 tablespoons tahini In a large mixing bowl or zip lock bag, combine the onion, garlic, thyme, mint, parsley, salt, pepper, red pepper flakes, cumin, paprika and olive oil. Mix to combine. Add in the lamb cubes and mix again to evenly distribute the spice mixture with the lamb. Cover or seal and refrigerate several hours or overnight. Meanwhile prepare the eggplant purée. Preheat oven to 350 degrees F. With the skin intact, cut the eggplants in half lengthwise. Make diamond shaped slash marks on the cut surface of the eggplants. Place them cut side down on a parchment lined baking sheet. Bake for about 1 hour or until soft. In the bowl of a food processor fitted with a metal blade, place the garlic, parsley, cumin, coriander and tahini. When the eggplant is cool enough to handle, use a large spoon to scoop the flesh out of the shells and place into the food processor bowl. Discard the eggplant skin. Purée the mixture. Add salt to taste. The purée can be served room temperature or warm, so feel free to make it a few days in advance and keep in a sealed container in the refrigerator. Remove lamb from spice mixture, leaving some of the onions and spices to adhere to the lamb. Place the lamb on skewers, alternating with tomatoes and red onion cubes. Place the kabobs on a hot oiled grill or in a hot grill pan, lightly coated with olive oil. Grill for a total of 8 to 10 minutes, turning to cook all sides, until lamb is done. It should still be slightly pink inside. You can broil them in your oven as well, turning every three minutes until done, for a total of 10 minutes. Serve with eggplant purée. Contributed to the FareShare Gazette by Art Guyer 19 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 4g Fat (73.2% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

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