Sweet Aubergines & Tomatoes with King Prawns
By OcadoLifeFor an extra-silky sauce be sure to skin the tomatoes for this gluten- and dairy-free dish.Time and servings
Ingredients
13 total- 500 g of cherry tomatoes
- 6 tablespoons of extra virgin olive oil
- 2 aubergines
- 2 cloves of garlic, peeled and finely sliced
- 1 tbsp of smoked paprika
- 1 tsp of honey
- 0.5 tsp of allspice
- 0.5 chicken stock cube
- 1 tbsp of balsamic vinegar
- 300 g of raw king prawns
- 1 handfull of fresh mint
- 1 handfull of fresh dill
- 250 g of ready to eat puy lentils
Method
7 stepsStep 1
Prepare the tomatoes before you begin by placing them into a bowl of boiling water for 2 mins. Drain, pop them out of their skins and set aside.
Step 2
Add 3tbsp oil to a large non-stick frying pan on a medium heat. Sauté the aubergine with seasoning until softened and lightly browned.
Step 3
Remove and keep for later. Take the pan off the heat, add the garlic with another 1tbsp oil and warm on the residual heat for 1 min. Put the pan back on medium and stir in the paprika, honey and allspice.
Step 4
Add the tomatoes with the crumbled ½ stock cube and bring to the boil. Gently mash the tomatoes, put a lid on and turn to a simmer for 5 mins.
Step 5
Return the aubergine to the pan, add the balsamic vinegar and cook with the lid on for 10 mins.
Step 6
Add the prawns: if you’re using fresh these will only take 3 mins, frozen will take 5 mins. Once they’ve all turned pink, remove from the heat.
Step 7
Stir the herbs and final 2tbsp olive oil through. Season and serve over ready-to-eat puy lentils.