Serves 4  

Ingredients:

• 2 x 200-220g Kangaroo Loin Fillets
• 2 medium eggplants, cut each into 6 slices
• Coriander Chilli Marinade
• Mix together in a bowl
• 2 tablespoons olive oil
• 2 tablespoons sweet chilli sauce
• 1 tablespoon chopped coriander leaves
• 1/2 teaspoon cracked black pepper

 Method:

* put Kangaroo fillets in the marinade and set aside for 15-30 minutes

* Heat a heavy based flat grill plain or ribbed pan until hot. Cook fillets over high heat for 1-2 minutes on each side or until meat springs back when squeezed with tongs. If coking to medium reduce heat, cook further until kangaroo feels firmer

* Remove onto a plate and stand for 5 minutes to rest

* Meanwhile, brush eggplant with olive oil, add to pan, fry on both sides until golden

* Cut Kangaroo fillet diagonally into 4 slices. Put 3 slices cooked egg plant, onto each plate, top with 2 slices Kangaroo fillet and garnish with extra lemon wedges, mint or coriander. Serve with Tabhouli.

(from) The Natural Australian Meat Company
PS - This recipe has the approval of the National Heart Foundation