Sausage And Eggplant Kebabs With Hot Chili Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Italian | March 1992 | 1 | Servings |
INGREDIENTS
| 3 | Garlic cloves, minced | |
| 2 | t | Sugar |
| 1 | t | Anchovy paste |
| 1/4 | c | 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 | lb | Fresh sweet Italian sausage |
| links cut into | ||
| 3/4-inch-thick | ||
| pieces | ||
| 1 | lb | Eggplant, cut into 1-inch |
| cubes blanched in | ||
| boiling salted | ||
| water for 1 minute | ||
| and drained |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 63215
Calories From Fat: 5514
Total Fat: 631.4g
Cholesterol: 235.4mg
Sodium: 281153.8mg
Potassium: 25999.4mg
Carbohydrates: 12965.6g
Fiber: 469.7g
Sugar: 71.6g
Protein: 1572.7g