Roasted Prawns with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent Mediterranean-inspired prawns paired with tender roasted aubergine, finished with garlic, lemon, and fresh herbs for a vibrant and elegant dish.
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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