Tender prawns, velvety sauce, bold flavours, inviting aromas – this casserole ticks all the boxes! At the heart of it is a simple yet super effective combo of tomatoes and eggplant spiced with garlic, cumin and coriander. Creamy feta adds silkiness to the texture and a salty bite, while fresh herbs create an uplifting finish. Best part? This gorgeous dish comes together in under 45 minutes and is satisfying without being heavy – a perfect dinner option for any time of the year!

The Flavour Affair:

Prawns + Eggplant + Garlic + Onion + Tomatoes + Feta + Cumin + Coriander + Fresh Herbs

An aromatic combo of smoky, creamy and savory lifted by warm spices, tangy feta and bright notes of fresh herbs.

Prawns: larger ones work best here. I peel most of them and leave a few whole. While the peeled ones are easy to handle on the plate, the ones in full armour offer a couple of important benefits. First, their heads and shells are full of flavour, which brings in that distinctive oceanic vibe. Second, they can cook for longer because the shells protect the delicate meat from overcooking – again, helping to impart all that delicious umami. Third, they make a fabulous presentation – and we all know that a great looking dish tastes better!

Eggplant: adds thickness to the sauce along with its signature smoky notes. I briefly cook it first before mixing with the rest of the ingredients.

Tomatoes: fresh are best, but you can also sub with chopped tomatoes or even passata.

Onions and garlic: this indispensable duo creates warm, savory undertones and the appetizing aromas. Besides, garlic adds a hint of sharpness.

Feta: I stir in about a table spoon to enhance the texture – this also usually takes care of the salty aspects. Another tablespoon or two is scattered over the ready dish, for a more pronounced taste and a pop of colour.

Cumin and coriander: another classic combo of savory, earthy cumin and fresh, floral, slightly citrusy coriander adds depth and more layers to the sauce.

Herbs: I like a mix of parsley and basil here. A little bit goes into the sauce while it is still cooking to enhance the flavours. The rest gets sprinkled over the ready dish for that bright, fresh, aromatic finish.

Optional ingredients: if you like it spicy, pop in a chili or two! For a sharper, tarter taste, try adding half a table spoon of chopped black olives.

Preparation Tips for Prawns in Tomato and Eggplant Sauce with Feta and Fresh Herbs:

• It’s always a good idea to start by organizing the ingredients. Slice the eggplant, chop the tomatoes, onions and herbs, mince the garlic and line up your spices. Keep the shells on 2-3 large prawns and cut the rest into medium chunks.
• Using small scissors, make a cut along the top side of the prawn’s shell, then extract the vein. This will also make the prawns easier to de-shell once they’ve cooked.
• To make the process easier, cook the eggplant separately. Fry the pieces in oil until they’ve browned and softened. That usually takes about 10 minutes. Transfer to a plate.
• You can use the same pan to saute the onions. Once they’ve turned translucent, return the eggplant and add tomatoes, garlic, cumin, coriander, and a table spoon of crumbled feta. Adding feta at this stage helps create a creamier texture.
• The sauce needs just about 5 minutes of simmering for the flavours to blend. Check it for thickness and add water if needed.
• Then, add the whole prawns and let cook for another 5-7 minutes. Don’t worry too much about overcooking them – the shells do a great job preventing that. After 5-7 minutes add the peeled prawns and continue simmering until they’ve turned opaque and are cooked through.

Done! This dish keeps very well in the fridge for a day or even two. You can also prepare the sauce in advance and cook the prawns before serving. Alternatively, this sauce works wonders as a base of shakshuka!

Serving Suggestions:

Sprinkle with more feta crumbles and some chopped parsley and serve with loads of fresh or crusty bread for dipping and mopping. De-shell the whole prawns before serving.

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Prawns in Tomato and Eggplant Sauce with Feta and Fresh Herbs

4.8 from 8 votes

This aromatic and flavourful dish features juicy prawns in a velvety sauce made with eggplant, tomatoes, herbs and spices.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings 6 people

Ingredients

  

• 2-3 large whole prawns shell & heads on
• 8-10 large prawns peeled and cut into medium chunks
• 1 medium eggplant chopped
• 3-4 tomatoes peeled and chopped (see notes)
• 1 onion thinly sliced
• 3 garlic cloves minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp crumbled feta
• 1 tbsp chopped basil
• 1 tbsp chopped parsley
• Neutral oil for frying
• Salt to taste
• Bread for serving

Instructions

 

• Using small scissors, make a cut along the top side of the whole prawns. Extract the waste, rinse and set aside.
• In a large non-stick skillet or casserole, heat 4-5 tbsp of cooking oil to medium high. Fry the pieces of eggplant until they soften, stirring occasionally. Remove and set aside.
• Add another tbsp of oil to the same skillet and fry the onion for 3-4 minutes until translucent.
• Return the eggplant to the skillet together with chopped tomatoes and garlic. Add ground cumin and coriander and mix well.
• Stir in 1 tbsp of feta crumbles and half of the chopped herbs.
• Simmer the sauce for 5-7 minutes for the flavours to blend. Taste the sauce and adjust for salt.
• Add the whole prawns and continue to simmer for another 5-7 minutes.
• Add the peeled prawns and cook for the final 4-5 minutes until the prawns have turned opaque.
• Garnish with the remaining feta crumbles and herbs and serve with loads of fresh or crusty bread.

Notes

• You can use 300ml chopped tomatoes instead of fresh ones.
• If you like it spicy, pop in a chili pepper into the sauce.
• The ready dish can keep ion the fridge for a day or two.