Charred prawns, eg­g­plant and chick­peas with roast tomato vinai­grette

Gourmet Traveller (Australia) - - Quick Meals -


Here, roast­ing the toma­toes first brings out their sweet­ness. Cala­mari or baby oc­to­pus would work well in place of the prawns. 2 eg­g­plant (about 600gm), cut into 2cm dice

2 gar­lic cloves, finely crushed 1 tbsp dried oregano

160 ml olive oil

800 gm canned chick­peas, drained and rinsed

¾ cup (firmly packed) oregano, plus ex­tra to serve

600 gm peeled un­cooked prawns, de­veined, tails in­tact

2 tsp dried chilli flakes ROASTED TOMATO VINAI­GRETTE 300 gm cherry toma­toes 1 gar­lic clove, thinly sliced ½ tsp caster sugar

80 ml (⅓ cup) ex­tra-vir­gin olive oil

2 long red chill­ies, coarsely chopped

Finely grated rind of 1 lemon, 1½ tbsp juice 1 tbsp white wine vine­gar, or to taste

1 Pre­heat oven to 200°C. For vinai­grette, com­bine toma­toes, gar­lic, sugar and half the oil in an oven dish, sea­son to taste, and roast un­til slightly caramelised (15-20 min­utes). Trans­fer to a food pro­ces­sor, add re­main­ing in­gre­di­ents and process un­til smooth. Sea­son to taste.

2 Meanwhile, toss eg­g­plant, gar­lic, dried oregano and 120ml oil in a sep­a­rate oven dish to com­bine, sea­son, and roast un­til eg­g­plant is golden and ten­der (15-20 min­utes). Trans­fer to a bowl, add chick­peas, oregano and half the vinai­grette, toss to com­bine and sea­son to taste.

3 Heat a char-grill pan over high heat. Com­bine prawns in a bowl with chilli flakes and re­main­ing olive oil and sea­son to taste. Grill, turn­ing once, un­til charred (2-3 min­utes).

4 Top eg­g­plant mix­ture with prawns, driz­zle with a lit­tle re­main­ing vinai­grette, top with ex­tra oregano and serve with re­main­ing vinai­grette.

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