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shrimp-on-a-bed-of-eggplant

Shrimp on a bed of eggplant

Ingredients


  • Penaeus shrimp
  • Purple eggplant
  • Celery
  • Yellow bell pepper
  • Basil
  • Fennel beard
  • One clove of garlic
  • Olive oil
  • Fleur de sel
  • Ground pepper


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Proceedings

Make a fennel beard pesto with the beard, a little olive oil and a little salt.

Cut the eggplant into slices about 2 cm thick and brush them with olive oil. Season lightly with salt and place in a 200-degree oven for about 40 min. Check every so many times that they are not burning and if necessary turn them over that they are golden brown on both sides.

In the meantime, heat olive oil in a frying pan, add the garlic clove and when you smell it, put in celery and bell bell pepper cut small, with basil and a little salt. Stir and let it cook about 5 minutes.

At the last, bake the shrimp in a very hot oven. Let them cook about 1 minute. They should be just cooked through.

Lay a slice of eggplant on a plate, the celery-pepper mixture on top of the eggplant, then the shrimp and finally a drizzle of fennel beard pesto. Season lightly with salt and add freshly ground pepper.

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