Shrimp And Eggplant
|Boiling water||2 Cup (32 tbs)|
|Scallions||1 Bunch (100 gm), chopped|
|Fresh green chili||2 , seeded|
|Eggplant||1 Medium, peeled and chopped|
|Shrimp in shell||1 Pound (Large Sized)|
|Water||1 Cup (16 tbs)|
|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.
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.
Cook until pink and cooked through.
Cook until heated through.
Serve with rice.
Garnish with chopped parsley.