Prawns Family friendly

Prawns with eggplant salad

Name: Prawns with eggplant salad
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 10 small Japanese eggplants, cut into 3mm slices on an angle; 1 teaspoon ground turmeric; 1/2 cup (125ml) vegetable oil; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon fennel seeds; 2 teaspoons grated ginger; 1 small red chilli, seeds removed, finely chopped; 1 tablespoon white wine vinegar; 1 tablespoon grated palm sugar or brown sugar; 3 roma tomatoes, roughly chopped; 24 medium green prawns, peeled, (tails intact), deveined; 1/2 small pineapple, peeled, cored, finely chopped; 1/4 cup torn coriander leaves; 1 tablespoon lime juice

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by delicious. team

delicious. team

Oct 03, 2015

The sweet and spicy eggplant salad is perfectly paired with these summery barbecued prawns.

10 small Japanese eggplants, cut into 3mm slices on an angle
1 teaspoon ground turmeric
1/2 cup (125ml) vegetable oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon fennel seeds
2 teaspoons grated ginger
1 small red chilli, seeds removed, finely chopped
1 tablespoon white wine vinegar
1 tablespoon grated palm sugar or brown sugar
3 roma tomatoes, roughly chopped
24 medium green prawns, peeled, (tails intact), deveined
1/2 small pineapple, peeled, cored, finely chopped
1/4 cup torn coriander leaves
1 tablespoon lime juice

Method

1.

Toss eggplant in a bowl with turmeric and 1 teaspoon sea salt, then set aside for 1 hour.
2.

Soak 24 bamboo skewers in cold water for 30 minutes. Preheat barbecue or chargrill pan to high. Drain eggplant, then transfer to a bowl with 2 tablespoons oil and toss to coat. Cook eggplant, turning once, for 10 minutes or until golden. Cool, then transfer to a clean bowl.
3.

Meanwhile, heat 1/4 cup (60ml) oil in a saucepan over medium heat, add onion, garlic, spices, ginger and chilli, and cook, stirring occasionally, for 8 minutes. Add vinegar, sugar and tomato and stir until tomato is just softened. Cool, then add to eggplant and toss to combine.
4.

Thread prawns onto soaked skewers and drizzle with remaining 1 tablespoon oil. Season with sea salt and freshly ground black pepper, then cook, turning, for 2-3 minutes or until just cooked.
5.

Combine pineapple, coriander and lime juice in a bowl. Divide eggplant salad among plates, scatter over pineapple mixture and serve with prawn skewers.