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FareShare Gazette Recipes -- April 2005 - L's


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Lamb Kabobs on Eggplant Purée (Kosher)

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                      * 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

                      - - - - - - - - - - - - - - - - - - - 

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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