Categories: Meats 
      Yield: 6 servings 
  
    600 g  Kangaroo fillet, trimmed and 
           -cubed 
      2 ts Coriander seeds, roasted and 
           -ground 
      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.