|Ground beef/Lamb||1 Pound|
|Black pepper||1⁄4 Teaspoon|
|Japanese eggplant||8 Small|
Mix the ground meat with all the spices until well combined.
Divide into thirty-two walnut-sized balls.
Cut each eggplant into five pieces, the same height as the meatballs (so they will cook evenly).
Alternate the meat with the eggplant, using one complete egg plant for each skewer.
Grill over charcoal fire, turning the skewers several times until meat and eggplant are well cooked.
Note: You can also substitute wedges of Mac Intosh apples for the eggplant.
Cut each apple into four wedges.
Place the meat between two wedges and skewer.
Grill as above.