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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 Mixed Greens