Vegetable Eggplant Spread and Lamb Luylya-Kabob

• 1 egg plant
• 2 bell peppers
• 2 jalapeños
• 3 medium size tomatoes
• 1 Small onion
• 4 garlic cloves pressed
• 3 table spoons chopped cilantro
• 2 table spoons of cumin
• 2 table spoons Coriander
• 1/2 table spoon turmeric
• 1/2 tea spoon paprika
• 1 tea spoon oregano
• 2 tea spoons of salt ( adjusted to taste )
• 2 tea spoons black pepper

Instructions:

1. Place your vegetable on a baking sheet aligned with aluminum foil. Bake at 400 for 10 min, turn to broil and watch for that chard on each of the vegetables. When there is a nice chard remove from the oven.
2. Peal the skin from all veggies except jalapeños. Remove seeds from bell peppers.
3. Chop all the vegetables supper Fine.
4. Combine in a deep skillet chopped veggies, garlic and cilantro.
5. Cook on medium heat and add all the seasoning. Cook for the ten min. Serve hot or cold.

Luylya Kabob :

Ingredients:

• 1 1/2 lb of ground lamb
• 1/2 lb of ground chicken or turkey
• 1 tbsp of salt
• 1/2 tbsp of black pepper
• 1/2 or ground onions ( onion purée, use food processor)
• 3 garlic cloves pressed
• 2 tbsp of cumin
• 1/2 tsp paprika
• 1 tbsp turmeric
• 2 tbsp Coriander
• 2 tbsp chopped cilantro

Instructions:

• Combine all the ingredients and mix it well with ground lamb.
• Refrigerate for 30 min
• Make a hot dog shape onto your skewer
• Grill on each side.
• Serve with pita bread and vegetable caviar