Sausage and eggplant kebabs with hot chili sauce

1 servings

Ingredients

Quantity Ingredient
3 larges Garlic cloves; minced
2 teaspoons Sugar
1 teaspoon Anchovy paste
¼ cup Fresh lime juice
Two; (2-inch) jalapeno
; chilies, minced,
; including the seeds
; (wear rubber
; gloves)
Eight 10-inch wooden skewers; soaked in water to
; cover for 30
; minutes
1 pounds Fresh sweet Italian sausage links; cut into
; 3/4-inch-thick
; pieces
1 pounds Eggplant; cut into 1-inch
; cubes, blanched in
; boiling salted
; water for 1 minute,
; and drained

Directions

In a bowl whisk together the garlic, the sugar, the anchovy paste, the lime juice, the jalapenos, and salt and pepper to taste. On each skewer thread alternately 4 pieces of the sausage and 4 pieces of the eggplant, arrange the kebabs in one layer in a shallow dish, and pour the jalapeno mixture over them. Let the kebabs marinate, covered and chilled, for 2 hours or overnight. Broil the kebabs on the oiled rack of a foil-lined broiler pan under a preheated broiler about 4 inches from the heat, turning them once, for 15 minutes, or until the sausage is cooked through.

Serves 8 as a first course or 4 as an entree.

Gourmet March 1992

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Converted by MM_Buster v2.0l.

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