The sweet and spicy eggplant salad is perfectly paired with these summery barbecued prawns.
- Toss eggplant in a bowl with turmeric and 1 teaspoon sea salt, then set aside for 1 hour.
- 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.
- 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.
- 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.
- Combine pineapple, coriander and lime juice in a bowl. Divide eggplant salad among plates, scatter over pineapple mixture and serve with prawn skewers.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set