Aubergine and Prawns August 2010

Aubergine and Coriander Prawns

I threw together quick lunchtime eat the weekend I was away with my inlaws and a resounding yum came from the table. Certainly nothing too glam, I thought it would make a nice easy Sunday brunch idea for when the eater gets a little warmer.
An excellent one too for right now as aubergines are finally at that stage that you may even think about buying them again now that hey aren't $8 each.

Aubergine and Nut Prawn Noodles
2 aubergine, halved and roasted with a little oil till softened and the flesh can be removed-discard skins
handful toasted almonds
1/2 handful toasted peanuts
1 -2 teaspoons salt
handful of freshly chopped coriander, finely chopped
2-3 springs fresh mint, finely chopped
2 tablespoons tahini
2 cloves garlic, peeled
1 teaspoon ground cumin
1 teaspoon sesame oil
3-4 cloves garlic, peeled and finely chopped
500g raw prawns, shelled and tails removed


In a food processor, mix the aubergine flesh with the nuts and fresh herbs, salt and tahini, garlic, cumin and sesame oil till blended to a paste. I like it with still nice chunky bits but up to you.
Remove and place in a bowl. Set aside.
Rinser the prawns well and pat dry.
Heat a little oil in a wok and add the extra garlic and cook till just beginning to colour.
add the prawns in batched and stir fry till they just begin to change colour.
Set aside in a bowl.
Add the aubergine to the wok and mix well and then add the prawns and throughly coat the prawns.
Remove from the heat and toss through some extra chopped coriander.
Serve over freshly cooked noodles or just as they are.












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