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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
Nutritional analysis per serving (4 servings)
18 grams carbs; 87 milligrams cholesterol; 900 calories; 39 grams monosaturated fat; 4 grams polyunsaturated fat; 42 grams saturated fat; 89 grams fat; 7 grams fiber; 903 milligrams sodium; 10 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Thread the cubes of eggplant, the lamb, the onion and tomatoes in alternate pieces on skewers. Brush with olive oil.
- Step 2
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.
Private Notes