Prawns with eggplant salad

Recipes / Salads

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

Recipe «Prawns with eggplant salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 10 small Japanese eggplants, cut into 3mm slices on an angle, 1 tsp ground turmeric, 1/2 cup vegetable oil, 1 red onion, finely chopped, 2 garlic cloves, finely chopped , 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp fennel seeds , 2 tsp grated ginger, 1 small red chilli, seeds removed, finely chopped, 1 tbsp white wine vinegar, 1 tbsp grated palm sugar or brown sugar, 3 roma tomatoes, roughly chopped, 24 medium green prawns, peeled, , deveined, 1/2 small pineapple, peeled, cored, finely chopped, 1/4 cup torn coriander leaves.

Ingredients:

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

Instructions

  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.