---------- Recipe via Meal-Master (tm) v8.04
 
       Title: Char-Grilled Kangaroo Kebabs and 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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