Aubergine pan

Name: Aubergine pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Aubergine (approx. 500 g); 7-10 Tbsp Salt; 10 Stem(s) Thyme; 1 untreated lemon; 5 small shallots; 2 Garlic cloves; 24 (à 25 g; without head, in shell) raw prawns; 6 TABLESPOONS Olive oil; 1 TEASPOON Chili Flakes; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Aubergine (approx. 500 g)
7-10 Tbsp Salt
10 Stem(s) Thyme
1 untreated lemon
5 small shallots
2 Garlic cloves
24 (à 25 g; without head, in shell) raw prawns
6 TABLESPOONS Olive oil
1 TEASPOON Chili Flakes
7-10 Tbsp Pepper

Directions

1
Wash and clean the aubergine, quarter it lengthwise, cut into slices and salt it. Wash the thyme, shake dry. Wash lemon hot, grate dry, cut in half. Squeeze juice from one half, cut the other half into slices.
2
Peel the shallots and cut into slices. Peel and chop the garlic. Peel prawns, except for the tail fin, and remove the intestines. Wash the prawns and pat them dry. Heat 4 tablespoons of oil in a pan.
3
Lightly squeeze the aubergines and fry them in hot oil, turning them for about 5 minutes. After 2 minutes add shallots, garlic and thyme. Season with salt and chili flakes. In the meantime, heat 2 tablespoons of oil in a second pan.
4
Fry the prawns and lemon slices for about 4 minutes, turning them over. Season with salt, pepper and lemon juice. Arrange aubergines and scampi in bowls. Garnish with thyme and lemon. Bread tastes good with it.