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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.