Skewered Lamb With Eggplant (Aubergine)

Cooking light (1988) Excellent on the BBQ!! Marinating time 8 hours

• Ready In: 18 mins
• Serves: 6

Ingredients

• 2  lbs lean boneless leg of lamb
• 1  cup  any dry red wine
• 1  cup  sliced onion
• 1  tablespoon  chopped fresh rosemary
• 1  tablespoon olive oil
• 1  teaspoon cracked pepper
• 1⁄4 teaspoon salt
• 1  garlic clove, sliced
• 1  small eggplant (about 3/4 lb)
•  vegetable oil cooking spray

Directions

1. Trim fat from lamb, and cut into 3/4 inch cubes.
2. Combine lamb and next 7 ingredients in a medium bowl, toss gently to cost.
3. Cover and marinate in refrigerator about 8 hours, stirring occasionally.
4. Peel eggplant, and cut into 3/4 inch cubes.
5. Drain lamb, reserving marinade, discard onions and garlic.
6. Thread lamb and eggplant alternately onto 6 (12 inch) wooden skewers.
7. Coat grill rack with cooking spray, place on grill over medium hot coals.
8. Place skewers on rack, cook 4 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.