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Roasted Eggplant With Prawns And Soy Sauce


Without any doubt, eggplant is certainly one of my favorite vegetables. I like to include it in my vegetable or seafood curries, or include it in braised meat and seafood sauce. Today, I’m going to post a simple and yet very delicious Roasted Eggplant With Prawns And Soy Sauce. This recipe works very well with the slender Chinese eggplant. If you can’t get hold of it, then substitute with any smaller variety.


Roasted Eggplant With Prawns And Soy Sauce
(Printable Recipe)

Ingredients

2 (about 1.2 lb) Chinese Eggplant, whole
200 g Peeled Prawns
3 to 5 Thai Bird’s Eye Chilies, chopped
2 Small Shallots, chopped
2 Cloves Garlic, chopped
2 ½ Tbsp Peanut Oil
1 Tbsp Light Soy Sauce
1 Scallion, chopped

Method

Preheat the oven at 205˚C (400˚F). Drizzle the eggplant with some peanut oil and wrap in a tin foil. Roast the eggplant for about 20 minutes. Then open the tin foil and roast the eggplant for another 10 minutes until they are soft.

Heat the oil in a wok and cook the prawns on high heat. Once the prawns are cook, remove and set aside. In the same wok, cook shallots and garlic on low heat until they are fragrant and golden in color.

Turn the heat on high. Toss in the chilies and prawns and give it a quick stir.

To serve, cut the eggplants in half and cut into bite size pieces and arrange onto a plate. Toss the prawns mixtures on top, drizzle with soy sauce and top with chopped scallions. Serve immediately.
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Comments

  1. Paula PachecoAugust 17, 2009 at 11:09 PM

    I adore eggplant, and your dish sounds good...I will try to make another day...it was very dlicious,
    Paula

    ReplyDelete
  2. adelAugust 17, 2009 at 11:53 PM

    i thought roasting eggplants prior to stir frying is a good alternative for frying them..thx for the tips!
    good recipes here too :)

    ReplyDelete
  3. DeeAugust 18, 2009 at 12:53 PM

    this looks great! i have been trying to find a way to use eggplant, besides in lazangia, that i actually like! i might give this one a try some time soon!

    ReplyDelete
  4. AnonymousAugust 18, 2009 at 1:24 PM

    what a beautiful serving dish! is it from Crate & Barrel? and great recipe, too - thanks!

    cheers,

    *heather*

    ReplyDelete
  5. JadaAugust 18, 2009 at 3:37 PM

    Just made an eggplant parmesan panini today but have some leftover--this looks delicious!

    ReplyDelete
  6. CariAugust 18, 2009 at 6:03 PM

    Looks beautiful! What a fabulous way to use eggplant. Your photos are always so beautiful and well presented. I will definitely be trying this dish with my family. Thanks!

    ReplyDelete
  7. AnonymousAugust 19, 2009 at 6:50 AM

    I just wanted to commend you for designing your site so that it's easy to save the recipes and the specific titles of each recipe are in place.

    ReplyDelete
  8. Sam@BingeNYCAugust 23, 2009 at 9:22 AM

    This looks so, so good. I am a huge shrimp fan. All those colors are gorgeous!

    ReplyDelete
  9. AnonymousOctober 6, 2009 at 5:44 PM

    I am still trying to "make friends" with eggplant. Maybe this recipe will do the trick. Looks delicious!!

    ReplyDelete
  10. KristenMay 1, 2010 at 3:19 PM

    This looks like a brilliant combination of ingredients!

    ReplyDelete

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