Recipe information
Yield
Serves 8 as a first course or 4 as an entrée
Ingredients
3 large garlic cloves, minced
2 teaspoons sugar
1 teaspoon anchovy paste
1/4 cup fresh lime juice
two 2-inch jalapeño chilies, minced, including the seeds (wear rubber gloves)
eight 10-inch wooden skewers, soaked in water to cover for 30 minutes
1 pound fresh sweet Italian sausage links, cut into 3/4-inch-thick pieces
1 pound eggplant, cut into 1-inch cubes, blanched in boiling salted water for 1 minute, and drained
Preparation
In a bowl whisk together the garlic, the sugar, the anchovy paste, the lime juice, the jalapeños, and salt and pepper to taste. On each skewer thread alternately 4 pieces of the sausage and 4 pieces of the eggplant, arrange the kebabs in one layer in a shallow dish, and pour the jalapeño mixture over them. Let the kebabs marinate, covered and chilled, for 2 hours or overnight. Broil the kebabs on the oiled rack of a foil-lined broiler pan under a preheated broiler about 4 inches from the heat, turning them once, for 15 minutes, or until the sausage is cooked through.
