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Mediterranean Eggplant on a Stick

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Level: Easy

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Description

Delicious roasted Italian eggplant and meatballs.

Ingredients

  • Salt And Pepper, to taste
  • ½ teaspoons All Spice
  • 1 pound Ground Beef
  • 8  Medium-sized Italian Eggplants
  • FOR THE TOMATO AND CUCUMBER SALAD:
  • 2 cups Diced Tomatoes
  • 1 cup Diced Cucumber
  • ½ cups Diced Scallions
  • 2 Tablespoons Freshly Squeezed Lemon Juice
  • 2 Tablespoons Olive Oil

Preparation

Add salt and pepper and all spice to the meat. Mix well. Wash and cut the eggplants in wedges. On a bamboo skewer, alternate adding an eggplant piece with a small scoop of the meat.

Broil or barbeque the skewers over medium to medium-high heat, making sure all sides are well cooked. Serve with the tomato and cucumber salad.

For the tomato salad cucumber salad:
Toss the tomatoes, cucumber and scallions in a bowl. Mix lemon juice, olive oil, and salt and pepper. Add to the salad and give it a quick toss.

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