Eggplant Surf and Turf Recipe

Eggplant

Did you know that eggplant is a fruit? Eggplants belong to the same family as tomatoes and peppers. However, not like tomatoes, eggplants are non-climacteric fruit. Hence the storage is important. There was a study to research the best way to store eggplants. It was found that storing eggplants at +10C for 13 days did not reduce the beneficial qualities of the eggplant. (Food Chemistry, Volume 88, Issue 1, November 2004, Pages 17-24)

Eggplants contain anthocyanins, compounds that belong to a class of naturally occurring phytochemicals known as flavonoids. Many of the nutritional benefits gained from consuming eggplants are obtained from the skin of the vegetable. It is claimed that eggplants have an anticancer effect. It seems that anthocyanins extracted from eggplant not only ‘have antioxidant activities in colon cancer cells and also protect cells from DNA damage.’ (Food Chemistry, Volume 172, 1 April 2015, Pages 183-189)

Most excitingly, eggplants taste great. And there are thousands recipes for preparing eggplants. My favourite dishes with eggplants are various dips. If you bake eggplants at 180C until soft, you can make many types of dips. The simplest: use olive oil, lemon juice, cumin seeds, cayenne pepper, salt and garlic and process. Or dice baked eggplant with tomatoes and sweet onion, mix with minced garlic and olive oil.

In this post, I would like to share my recipe that I created many years ago. I cooked it very rarely then, probably because small children don’t usually like this type of cooking. In recent years, however, it has become a family favourite. Enjoy.

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Magic Tablecloth

Eggplant Surf n Turf

Ingredients:

‘Turf’
3 eggplants, washed
1/3 cup besan flour
Salt and pepper
Sunflower oil

‘Surf’
500g raw prawns, shelled
3 cloves garlic, minced
300ml zymil light cream, lactose free
cayenne pepper

Cooking:

1. Slice eggplants into 2cm thick wheels and place into a large bowl
2. Sprinkle a tablespoon of coking salt over the eggplant slices then cover with cold water and leave for 10 minutes
3. In the dry bowl mix Besan flour salt and pepper. Drain eggplant slices and shake the excess water off.
4. Heat up a cast iron frying pan with a little of sunflower oil. One by one cover eggplant in the flour mix, also shake off the excess flour and cook for 3-5 minutes on each side on small-medium flame. Transfer onto the plate covered with paper towel. Save some besan flour mix for the next step.
5. Spray a small wok with oil and cook minced garlic until fragrant. Stir in saved besan flour mix from the previous step.
6. Add cream and spice and heat through. If needed add extra seasoning. Don’t let the cream to boil. Continue mixing until smooth and creamy. If needed switch off the heat, then return.
7. Add prawns, cook constantly mixing for 2-3 minutes or until prawns change in colour. Cover cooked eggplants with prawns.

 

Copyright © MagicTableCloth

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