BAKED EGG­PLANTS WITH CURRIEDPRAWN PI­LAF AND MINTED YO­GHURT

Paul Clu­ver Gewürz­traminer 2009

House and Leisure Food - - FRONT PAGE -

3 large egg­plants olive oil salt and pep­per 12–18 large peeled prawns olive oil but­ter 1 onion, chopped 2 cloves gar­lic, chopped 2–3t curry pow­der 250ml bas­mati rice 500ml veg­etable stock salt and pep­per garam masala

for the minted yo­ghurt

about 250ml thick

Greek yo­ghurt about 25g shred­ded

mint leaves salt and pep­per to taste

Serves 6 as a starter,

3 as a main course

Slice the egg­plants in half length­wise. Ar­range in a bak­ing pan, rub with olive oil and sea­son lightly. Bake at 190°C for half an hour or un­til ten­der. Al­low to cool, then scoop out the soft flesh. Chop the flesh and set it aside to add to the pi­laf. Re­serve the egg­plant shells.

To make the pi­laf, briefly stir-fry the prawns in a lit­tle hot oil and a knob of but­ter un­til barely cooked. Re­move and set aside. Add a lit­tle more oil to the pan. Stir in the onion and cook gen­tly un­til soft­ened. Stir in the gar­lic, curry pow­der and rice for a minute or so. Stir in the re­served egg­plant. Pour in the stock, bring to a bub­ble, cover, re­duce the heat and sim­mer for 20 min­utes. Turn off the heat and leave to steam for five min­utes be­fore un­cov­er­ing. To as­sem­ble, pile the egg­plant shells with the pi­laf. Stud with the re­served prawns. Sprin­kle with garam masala and driz­zle with oil. Re­turn to the oven at 190°C for about 10 min­utes, or un­til the prawns are just cooked and the filled egg­plants heated through.

Stir to­gether the yo­ghurt in­gre­di­ents and serve ei­ther spooned over the egg­plants, or on the side.

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