Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Sweet Aubergines & Tomatoes with King…
Sweet Aubergines and Tomatoes with King Prawns

Sweet Aubergines & Tomatoes with King Prawns

Brought to you by: OcadoLife
    4 serving
4.8 6 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

For an extra-silky sauce be sure to skin the tomatoes for this gluten- and dairy-free dish.

Share recipe

Ingredients

  • 500g cherry tomatoes
  • 6 tbsps extra virgin olive oil
  • 2 aubergines
  • 2 cloves garlic, peeled and finely sliced
  • 1 tbsp smoked paprika
  • 1 teaspoon honey
  • ½ teaspoon allspice
  • ½ chicken stock cube
  • 1 tablespoon balsamic vinegar
  • 300g raw king prawns
  • 1 handfull fresh mint
  • 1 handfull fresh dill
  • 250g ready to eat puy lentils

Method

Step 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.

Shop the ingredients

You might like

    The reviews are in: