Skewered Lamb With Eggplant (Aubergine) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Cooking light (1988) Excellent on the BBQ!! Marinating time 8 hours Ingredients:
2 lbs lean boneless leg of lamb |
1 cup any dry red wine |
1 cup sliced onion |
1 tablespoon chopped fresh rosemary |
1 tablespoon olive oil |
1 teaspoon cracked pepper |
1/4 teaspoon salt |
1 garlic clove, sliced |
1 small eggplant (about 3/4 lb) |
vegetable oil cooking spray |
Directions:
1. Trim fat from lamb, and cut into 3/4 inch cubes.
2. Combine lamb and next 7 ingredients in a medium bowl, toss gently to cost.
3. Cover and marinate in refrigerator about 8 hours, stirring occasionally.
4. Peel eggplant, and cut into 3/4 inch cubes.
5. Drain lamb, reserving marinade, discard onions and garlic.
6. Thread lamb and eggplant alternately onto 6 (12 inch) wooden skewers.
7. Coat grill rack with cooking spray, place on grill over medium hot coals.
8. Place skewers on rack, cook 4 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.
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