Lemongrass Skew On Bed Of Grilled Aubergine

• 2 3/16 cups minced chicken
• 10 lemongrass Sticks
• 1/2 onions Large, diced
• 2 knobs young ginger diced
• 1 chili Large, seeded and diced
• 1 tablespoon fresh thyme
• 4 tablespoons soy sauce
• 3 tablespoons flour
• salt
• pepper
• olive oil
• 1 eggplant thinly sliced
• 2 tablespoons olive oil
• sea salt
• 1/2 onions Large, thinly sliced
• 2 tablespoons parsley finely chopped
• 3 garlic vinegar any red vinegar
• salt

1. This was first experiment, but it was very pleasurable, both in making and taste.
2. First salt the onion, and massage to get the water out. add vinegar and parsley and keep it in the fridge.
3. Secondly in a large bowl combine onion, ginger, chili, thyme and soy sauce and mix. Add chicken mince and flour and flavour with salt and pepper.
4. Lay the aubergine on a big pan and with olive oil and salt, start grill on 180 degrees Celsius.
5. Take a lemongrass stick and with your hand, work the chicken mix onto the stick, not too thick, not too thin and brush with olive oil. Grill for 8-10 minutes.

chicken, onions, ginger, chili, thyme, soy sauce, flour, salt, pepper, olive oil, olive oil, salt, onions, parsley, garlic, salt

Taken from www.yummly.com/recipe/Lemongrass-Skew-on-Bed-of-Grilled-Aubergine-1692810 (may not work)