Char-grilled kangaroo kebabs and smoked eggplant puree

Main Ingredient: Kangaroo Eggplant
Preparation: Barbecue Grilled Smoked
Yield:

Char-grilled kangaroo kebabs and smoked eggplant puree ingredients

600 g Kangaroo fillet, trimmed and
-cubed
2 t Coriander seeds, roasted and
-ground
1 t Black pepper, freshly ground
2 Medium-sized eggplants
1 t garlic cloves, minced
25 ml Lemon juice
1 T tahini
1⁄2 t sea salt
50 g Yoghurt, plain
2 t parsley leaves, chopped.

Cooking Char-grilled kangaroo kebabs and smoked eggplant puree

1. Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly.
2. Skewer meat and put on an oiled tray until ready to cook.
3. Grilli the eggplants until skins are black and blistered.
4. Cool slightly and skin them while still warm.
5. Squeeze out the bitter juices.
6. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt.
7. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat.
8. Spoon the eggplant puree onto the plates.
9. Remove skewers and pile the meat cubes onto the puree.
10. Serve immediately.