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Makes 4 servings
Fig Kebabs
1 cup Blue Ribbon Orchard Choice or
Sun-Maid Mission or Calimyrna Figs
1/4 medium eggplant
1/2 medium red onion
1 medium red bell pepper
Sherry Marinade
1/2 cup dry sherry
1/4 cup water
1 tablespoon orange juice concentrate
1 tablespoon soy sauce
2 cloves garlic, finely chopped
Citrus Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons orange juice concentrate
1 teaspoon dried thyme leaves
Trim stems off figs. Combine
figs with marinade ingredients in a small saucepan. Cover
and bring to boil. Reduce heat and simmer for 1 minute. Remove
from heat and cool for 15 minutes. Meanwhile, slice eggplant
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 2 figs. For kebabs, alternate eggplant,
onion, pepper and figs on skewers. Set aside and prepare dressing.
Dice the 2 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 8 cups lettuce with remaining
dressing; place on 4 plates. Sprinkle with 2 oz. feta cheese
and 1/4 cup pine nuts then top with kebabs.
Nutrients
per serving: Calories 330; Protein 8g; Fat 15g; Carbohydrate
40g; Sodium 370mg; Dietary Fiber 8g.
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Mediterranean
Fig Kebabs on