Categories: Apple,Garlic,Oil,Onion,Sugar,Tasty Soup,Tomato,Wine

Prawn and eggplant salad

February 11th, 2012
    Ingredients
  • 10 (700g) small Lebanese eggplants
  • 1 teaspoon ground turmeric
  • 120ml vegetable oil
  • 1 Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons grated ginger
  • 1 red bird's-eye chilli, seeded, finely chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon palm sugar or brown sugar
  • 3 egg tomatoes, coarsely chopped
  • 24 medium green prawns, peeled, cleaned, tails intact
  • 20 bamboo skewers, soaked in cold water for 20 minutes
  • 1/2 small, gold-fleshed pineapple, peeled, finely chopped
  • 1/4 cup torn coriander leaves
  • 1 tablespoon lime juice

Method
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 bakeing, 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 bake, 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 sprinkle with remaining oil. Season with sea salt and freshly ground black pepper, then grill for 2–3 minutes or until prawns are just bakeed 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.


via: tastysoup.info

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