MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Char-Grilled Kangaroo Kebabs & Smoked Eggplant Puree
  Categories: Australian, Meats
       Yield: 6 servings
     600 g  Kangaroo fillet, trimmed and
       2 ts Coriander seeds, roasted and
       1 ts Black pepper, freshly ground
       2    Medium-sized eggplants
       1 ts Garlic cloves, minced
      25 ml Lemon juice
       1 tb Tahini
     1/2 ts Sea salt
      50 g  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.