Prawns in Tomato and Eggplant Sauce with Feta and Fresh Herbs
This aromatic and flavourful dish features juicy prawns in a velvety sauce made with eggplant, tomatoes, herbs and spices.
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.