Mediterranean Eggplant on a Stick
- Salt And Pepper, to taste
- 1/2 teaspoons All Spice
- 1 pound Ground Beef
- 8 Medium-sized Italian Eggplants
- 2 cups Diced Tomatoes
- 1 cup Diced Cucumber
- 1/2 cups Diced Scallions
- 2 Tablespoons Freshly Squeezed Lemon Juice
- 2 Tablespoons Olive Oil
- 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.
salt, all spice, ground beef, eggplants, tomatoes, cucumber, scallions, freshly squeezed lemon juice, olive oil
Taken from tastykitchen.com/recipes/main-courses/mediterranean-eggplant-on-a-stick/ (may not work)