Make your next barbecue a special occasion with these salt and pepper prawn skewers served with vibrant eggplant salad.
- Cut Lebanese eggplants diagonally into 3mm-thick slices, toss in a bowl with turmeric and 1 teaspoon sea salt and set aside for 1 hour.
- Preheat grill to high. Drain eggplants, transfer to an oven tray and toss with 2 tablespoons oil. Grill for 10 minutes, turning halfway through cooking, or until golden. Cool, then transfer to a bowl.
- Meanwhile, heat 60ml (1/4 cup) 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 tomatoes, and stir until tomatoes are just softened. Cool, then combine with eggplants.
- Thread prawns onto soaked skewers and drizzle with remaining oil. Season with sea salt and freshly ground black pepper, then grill for 2-3 minutes or until prawns are just cooked through.
- To serve, spoon eggplant salad into the middle of plates and place skewers to the side. Combine pineapple, coriander and lime juice, and scatter over the plate.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set