Skewers of lamb with eggplant

1,3 kg 1,2 - . of lamb (shoulder, saddle)

1 clove garlic

1 onion

1/2 beam Basilica

1/2 beam Melissa

1/2 beam tarragon

1 glass red dry wine

4 small eggplant

4 tbsp. olive oil

Salt

Pepper

Meat, rinse, Pat dry, cut into large chunks

Grass wash, Pat dry, and chop. Onions and garlic, peel, chop finely. Herbs, onions, garlic, oil, and wine, stir, put the meat, cover and put in 12 - 24 hours in the refrigerator. Several times to mix.

Eggplant cut into slices, season with salt, drain. Meat out of the marinade, shake off the grass and onions, dry salt and pepper. Meat and eggplant strung alternately on skewers.

Fry on the grill 15 to 20 minutes, periodically lubricating the marinade.

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