EGGPLANT AND LAMB KEBABS

Eggplant and Lamb Kebabs image

Provided by Moira Hodgson

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 large eggplant, peeled
1 pound lamb, cut in 1-inch cubes
2 small young onions, cut in wedges
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
8 cherry tomatoes

Steps:

Thread the cubes of eggplant, the lamb, the onion and tomatoes in alternate pieces on skewers. Brush with olive oil.
Heat the coals until hot. Grill the kebabs for 15 to 20 minutes, turning frequently, or until the eggplant is cooked and the lamb is browned on the outside and pink in the middle. Season it with salt and pepper and serve with the following sauce.

Nutrition Facts : @context http, Calories 900, UnsaturatedFat 44 grams, Carbohydrate 18 grams, Fat 89 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 903 milligrams, Sugar 9 grams