Fig Kebabs

Put these fig and eggplant kebabs on the grill next to the meats - they are light and offer balance to a meal.

• 1/2 cup dry sherry
• 1/4 cup water
• 1 tablespoon orange juice concentrate
• 1 tablespoon soy sauce
• 2 cloves garlic, finely chopped

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons orange juice concentrate
• 1 teaspoon thyme leaves

• 8 cups mixed lettuce
• 2 ounces crumbled feta cheese
• 1/4 cup pine nuts, pistachios or chopped walnuts, toasted

METHOD

In small saucepan, combine figs and marinade ingredients. Cover and bring to boil. Reduce heat and simmer for 1 minute. Remove from heat and cool for 15 minutes.

Meanwhile, cut eggplant lengthwise into quarters. Slice one quarter crosswise into thin wedges, about 1/4-inch thick. Cut pepper and onion into 1 1/2-inch squares. Remove figs with slotted spoon, reserving marinade and two figs. For kebabs, alternate eggplant, onion, pepper and figs on skewers. Set aside and prepare dressing.

Dice the two reserved figs and combine with 1/4 cup reserved marinade; add to Citrus Dressing. Grill or broil kebabs 5 inches from heat source, brushing with remaining marinade and turning every 3 minutes. Grill for 6 to 10 minutes or until eggplant is soft. Toss lettuce with remaining dressing; place on 4 plates. Sprinkle with cheese and nuts then top with kebabs.

Serves: 4

Recipe from Valley Fig Growers. Thank You.

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