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Shrimp And Eggplant

Foreign.Taste's picture
  Tomatoes 2 Medium
  Boiling water 2 Cup (32 tbs)
  Scallions 1 Bunch (100 gm), chopped
  Fresh green chili 2 , seeded
  Eggplant 1 Medium, peeled and chopped
  Salt 1⁄2 Teaspoon
  Shrimp in shell 1 Pound (Large Sized)
  Water 1 Cup (16 tbs)
  Oil 2 Tablespoon
  Tomato paste 2 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Chopped parsley 2 Tablespoon (For Garnish)

Drop tomatoes into 2 cups boiling water in saucepan.
Cook for 15 seconds; remove with slotted spoon and cool slightly.
Remove skin.
Combine with scallions and chili peppers in food processor container; process until smooth; set aside.
Add eggplant and 1/2 teaspoon salt to boiling water.
Cook until tender; drain and set aside.
Peel and devein shrimp, reserving shells; chop shells.
Cook shells in 1 cup water in saucepan for several minutes; strain, reserving cooking liquid.
Saute the tomato mixture in hot oil in large skillet for several minutes.
Add the reserved shrimp stock.
Bring to a boil.
Add tomato paste, ginger and 1/2 teaspoon salt; mix well.
Cook, covered, for 5 minutes.
Add shrimp.
Cook until pink and cooked through.
Add eggplant.
Cook until heated through.
Serve with rice.
Garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 240 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.3%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 172.4 mg57.5%

Sodium 437 mg18.2%

Total Carbohydrates 13 g4.4%

Dietary Fiber 5.1 g20.3%

Sugars 5.5 g

Protein 26 g51.2%

Vitamin A 35.9% Vitamin C 67.5%

Calcium 10.9% Iron 23.9%

*Based on a 2000 Calorie diet

Shrimp And Eggplant Recipe