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Spaghetti with Prawns and Fried Eggplant Cubes

Spaghetti with Prawns and Fried Eggplant Cubes

Preparation time:

  • 20mins

 

Cooking time:

  • 25mins

 

Specialty:

  • Dairy-free
  • Gluten-free (optional)
  • Pescatarian

 

This is one of our traditional recipes. The difference is in the way we have cooked the pasta. In order to enhance the seafood aroma, we prepared a broth with the prawns' heads and we cooked the pasta in it. The result is absolutely amazing. 

 

Ingredients (2 Servings):

  • 180g of Spaghetti
  • 6 Prawns
  • 1 Eggplant  
  • 16 Cherry Tomatoes  
  • 1 Clove of Garlic
  • Extra-virgin Olive Oil 
  • Freshly Ground Black Pepper 
  • Fresh Basil
  • Sea Salt

 

Instructions:

  • In a wok, simmer a clove of garlic with extra-virgin olive oil until it becomes golden. Cut the cherry tomatoes into halves and add them to the wok. 
  • Season with sea salt and cook with the lid at medium heat for 10mins. Once the cherry tomatoes are completely cooked, blend them into a smooth creamy sauce.  
  • Dice the eggplant (cut cubes half the size of a thumb, making sure they are all the same size) and sprinkle salt on top of each cube in order to remove the excess water. Let it rest for 10 minutes. 
  • Heat 1 tablespoon of extra-virgin olive oil in a pan and fry the eggplant until they become golden brown (usually cook for 10 minutes).
  • Once cooked, let the eggplant cubes rest on a paper towel to remove the excess oil. 
  • De-shell the prawns and keep the heads.
  • Pan fry the prawns with some extra-virgin olive oil in a non-stick pan for a couple of minutes per side. Season with sea salt. 
  • Boil water in a pot and add the prawns' heads. Once the water is boiling add 1 tablespoon of sea salt and then add the pasta. The pasta needs to cook for 2 mins less than the time recommended on the box to have it Al Dente.
  • Drain the pasta and add it to a large bowl. Add the tomato sauce and the prawns and mix all together.
  • Plate the pasta, add some fried eggplant cubes and fresh basil. 

13.12.2020

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