Title: Sausage And Eggplant Kebabs with Hot Chili Sauce
Categories: March 1992
Yield: 1 servings

3 lg Garlic cloves; minced
2 ts Sugar
1 ts 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

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

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