Prawn and eggplant salad

Recipes / Salads

Make your next barbecue a special occasion with these salt and pepper prawn skewers served with vibrant eggplant salad.

Recipe «Prawn and eggplant salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 10 small Lebanese eggplants, 1 tsp ground turmeric, 120ml vegetable oil, 1 Spanish onion, finely chopped, 2 cloves garlic, finely chopped , 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp fennel seeds , 2 tsp grated ginger, 1 red birdseye chilli, seeded, finely chopped, 1 tbsp white wine vinegar, 1 tbsp palm sugar or brown sugar, 3 egg tomatoes, coarsely chopped, 24 medium green prawns, peeled, cleaned, tails intact, 1/2 pineapple, peeled, finely chopped, 1/4 cup torn coriander leaves.

Ingredients:

  • 10 small Lebanese eggplants 
  • 1 tsp ground turmeric 
  • 120ml vegetable oil 
  • 1 Spanish onion, finely chopped 
  • 2 cloves garlic, finely chopped 
  • 2 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1/2 tsp fennel seeds 
  • 2 tsp grated ginger 
  • 1 red birdseye chilli, seeded, finely chopped 
  • 1 tbsp white wine vinegar 
  • 1 tbsp palm sugar or brown sugar 
  • 3 egg tomatoes, coarsely chopped 
  • 24 medium green prawns, peeled, cleaned, tails intact 
  • 1/2 pineapple, peeled, finely chopped 
  • 1/4 cup torn coriander leaves 
  • 1 tbsp lime juice 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.