Roasted Prawns with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Roasted Prawns with Aubergine is a Mediterranean inspired dish combining succulent large prawns with tender roasted aubergine, garlic, cherry tomatoes and fresh basil, finished with a splash of white wine. Ready in just 45 minutes from start to table, with 20 minutes of preparation and 25 minutes of cooking, this elegant recipe makes an impressive main course for dinner guests or a special weeknight meal.
Ella x
Ingredients
- 500 glarge prawns(peeled and deveined)
- 2aubergine(cut into 2cm cubes)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 1lemon(juice and zest)
- 200 gcherry tomatoes(halved)
- 15 gfresh basil(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 100 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 220°C. Toss the aubergine cubes with 3 tablespoons of olive oil, half the salt, and black pepper on a large baking tray.
Tip: Spread the aubergine in a single layer for even roasting and caramelisation.
- 2
Roast the aubergine for 15 minutes until golden and beginning to soften, stirring halfway through.
- 3
While the aubergine roasts, combine the prawns in a bowl with 2 tablespoons of olive oil, minced garlic, lemon zest, chili flakes, and remaining salt.
Tip: Marinating the prawns adds depth of flavour during cooking.
- 4
Remove the aubergine from the oven and push it to the sides of the tray, creating space in the centre.
- 5
Add the marinated prawns to the centre of the tray along with the cherry tomatoes.
- 6
Return to the oven and roast for 8-10 minutes until the prawns turn pink and opaque throughout.
Tip: Do not overcook the prawns as they become tough; they're done when just cooked through.
- 7
Pour the white wine over the top and return to the oven for 2 minutes to slightly reduce and infuse the flavours.
- 8
Remove from the oven and drizzle with fresh lemon juice. Scatter the chopped basil over everything and serve immediately.
Tip: Serve with crusty bread or over steamed rice to capture the delicious pan juices.
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