1/4 lb Eggplant, diced into 1 inch cubes
1 medium cucumber, sliced very thickly
1/4 teaspoons salt
8 large button mushrooms, washed
16 small new potatoes
2 nectarines/peaches, pitted and quartered
1 red and 1 orange pepper, cut into squares
8 ounces feta cheese, cut into large cubes
2 tablespoons Olive oil
1-1/4 cups plain low-fat yogurt
3 tablespoons fresh mint, chopped
1 garlic clove, crushed
Sprinkle the eggplant with salt and set aside for 30 mins. Cook the potatoes and onions in a pan of simmering water for 15 – 20 mins, until just tender. Drain and cool.
Rinse the eggplant and put into a saucepan of boiling water. Return to the boil, and then simmer for 2 mins. Add the peppers and cook for 2 mins, then add the cucumber and cook for 1 min. Drain the vegetables and cool. Combine yoghurt, mint and garlic to make the sauce and put into a serving bowl.
Put the cooked vegetable on a tray with the mushrooms, nectarines and cheese, and sprinkle them with olive oil. Thread on to oiled skewers, or soaked if wooden, and cook over hot coals for about 15 mins – you want them to be tender and lightly charred. Watch carefully to ensure that the cheese does not melt off the skewer. Serve with the sauce.