FIG KEBABS ON MIXED GREENS
Ingredients
Fig Kebabs
12 medium size fresh figs
1 (1 1/4 lbs) medium eggplant
1/2 medium red onion
1 medium red bell pepper
Sherry Marinade
1/2 cup dry sherry
1/4 cup water
1 Tbsp orange juice concentrate
1 Tbsp soy sauce
2 cloves garlic, finely chopped
Citrus Dressing
1 1/2 Tbsps olive oil
1 Tbsp lemon juice
2 tsps orange juice concentrate
1 tsp thyme leaves
Salad
8 cups mixed lettuce
2 ounces crumbled feta cheese
1/4 cup chopped, toasted, pistachios
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 ¼-inch thick. Cut pepper and onion into 1½-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 ¼ 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.
Nutritional analysis per serving: Calories 345, Protein 10g, Fat 12g, Calories From Fat 29%, Cholesterol 8mg, Carbohydrates 51g, Fiber 13g, Sodium 309mg
Source: Valley Fig Growers
|
