With all of the cheap eggplants around at the moment I seem to have started hoarding them which means that there is always at least one that needs using up - so I put the prawns with the eggplant and came up with a simple, tasty, quick meal that I had for lunch but it would be ideal with rice or cauliflower rice for dinner.
Stir-fried Prawns with EggplantGluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free
400g prawn meat (I used pre-frozen ones from the supermarket, but if you want to be fancy and can find fresh ones they would be a real treat!)
1 large eggplant, peeled then cut into 1 cm cubes
1 yellow or green chilli, deseeded and thinly sliced (optional)
2 spring onions, thinly sliced
6 cherry tomatoes, quartered
2 cloves garlic, grated
2cm knob of ginger, grated
1 tsp sesame oil
1 tbsp coconut aminos
1/2 tbsp oyster sauce
1 cup water or stock
a couple of grinds of pepper
a handful of fresh coriander
1. In a large frying pan, heat about 1 tsp oil over medium high heat. Add the prawns, and cook for a couple of minutes until they start to turn orange. Remove from the pan into a bowl and set aside.
2. Heat about 1 tbsp in the same pan (once prawns are removed). Add the eggplant and fry for a couple of minutes until it start to soften. Add garlic, ginger, chilli, coconut aminos, oyster sauce and water. Cook for about 5 minutes stirring frequently until eggplant is nice and soft. Add the spring onions and tomatoes. Put the prawns back in the pan, add the pepper and cook for about 2-3 minutes until flavors are well combined.
3. Remove from the heat, add the sesame oil, give it a mix in then plate up. Top each dish with a big bunch of coriander.
As I mentioned above, you can serve this meal with rice or cauliflower rice to turn this into a more substantial meal. I also had it as leftovers and added a big handful of baby spinach while I was reheating it to add some greens - delicious!