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
Cool slightly and skin them while still warm.
the bitter juices.
Mash the flesh with a large fork gradually adding
the garlic, lemon juice, tahini, sea salt, parsley and yoghurt.
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
Remove skewers and pile the meat cubes onto the puree.