Ingredients
Method
1.In a bowl, combine soy, honey, mustard, vinegar and rosemary. Add the lamb, tossing to coat. Season to taste.
2.Thread the lamb and eggplant alternatively onto skewers.
3.Heat a char-grill pan or barbeque on high. Cook skewers for 8-10 minutes, turning on all sides and basting with the marinade.
4.Serve with flat bread, baba ghanoush and tabouli.
We used Lebanese eggplant because larger eggplants require salting and rinsing before cooking to remove any bitterness.
Note
