Baked eggplants with curried-prawn pilaf
Styling Laureen Rossouw Recipes and styling Phillippa Cheifitz, Jules Mercer Photographs Martin Hahn, Russell Smith Photographer’s assistant Michelle Parkin Paul Cluver Gewürztraminer 2009 – LR 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. The yoghurt, creamy and soothing, is an essential part of the dish, so don’t be tempted to leave it out. This recipe is from the February 2011 House and Leisure Food issue.