Skewered Lamb With Eggplant (aubergine)

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 2 lbs lean boneless leg of lamb
• 1 cup any dry red
• 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

Recipe

• 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 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.