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Source: Fabulous Food Associations

Mediterranean Fig Kababs on Mixed Greens
Serve these Mediterranean-style kababs with a toasted baguette. Deliciously different!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
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1 cup dried figs
1/2 cup sherry
1/4 cup water
3 tablespoons frozen orange juice concentrate
1 tablespoon soy sauce
2 garlic cloves, finely chopped
1 medium eggplant
1 medium red bell pepper
1/2 medium red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
8 cups lettuce
2 ounces feta cheese, crumbled
1/4 cup pine nuts, toasted




In small saucepan, combine the figs and sherry, water, 1 tablespoon of the orange juice concentrate, soy sauce, and garlic. Cover and bring to boil. Reduce heat and simmer for 1 minute. Remove from heat and cool for 15 minutes.

Meanwhile, cut the eggplant lengthwise into quarters. Slice one quarter crosswise into thin wedges, about 1/4-inch thick.

Cut the pepper and onion into 1 1/2-inch squares. Remove the figs with a slotted spoon, reserving the marinade and 2 figs.

For kebabs, alternate eggplant, onion, pepper and figs on skewers. Set aside while you prepare dressing.

For the dressing, in a small bowl, whisk together the olive oil, lemon juice, 2 tablespoons of the orange juice concentrate and thyme.

Dice the 2 reserved figs and combine with 1/4 cup of the reserved marinade. Add this to the dressing.

Prepare a charcoal or gas grill so that the coals are medium-hot, or preheat the broiler.

Grill the kababs 5 inches from the heat source, brushing with remaining marinade and turning every 3 minutes. Grill for 6 to 10 minutes or until eggplant is soft.

Toss the lettuce with the dressing. Place on 4 plates. Sprinkle with cheese and pine nuts then top with kababs.





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