Grilled Sausage and Prawn Brochettes
Delicious with bulgur or wild rice.
In a bowl combine the soy sauce, brown sugar, garlic, sesame oil and ginger. Add the shrimp, onion and eggplant and toss to cover. Marinate for 15 minutes to 1 hour in the refrigerator.
Thread alternate pieces of sausage, shrimp, eggplant and onion on skewers. Grill over medium-hot coals for 2 minutes. Brush with the chutney and turn the skewers. Brush with the chutney again. Continue cooking 2 minutes on a side until the eggplant is soft, the shrimp pink and firm, and the sausage heated all the way through, 8-10 minutes.