Eggplant is one of those misunderstood vegetables. It grows in many varieties with varying levels of sweetness and is easy to incorporate in a roasted vegetable medley, ratatouille, or made creole style with seafood and ground meat. I decided to give it some Asian flavor with a little sesame oil, ground ginger and a healthy hand of green onion. Since I keep shrimp on hand, that was a simple protein to add atop my sautéed eggplant. Check out the recipe below and let me know your thoughts.
Sautéed shrimp and eggplant
1 medium eggplant
1 small onion diced
1 small bell pepper diced
3 cloves of garlic
1 tbsp. sesame oil
1 tbsp. olive oil
1 tsp. ground ginger
2 tsp. sea salt
2 tsp. coarse black pepper
1/2 tsp. cayenne pepper (optional)
1 tbsp. onion powder
10 medium shrimp
1 medium lime
1. Rinse eggplant and cut off ends. Cut in half longwise, then cut each half into thirds in slices. Keep slices stacked and cut into strips before dicing. Repeat with second half.
2. Rinse bell pepper then cut in half and remove seeds and stem. Cut into strips then dice. Repeat with second half.
3. Cut one end off the onion then cut in half and peel each half. Cut into strips up to the remaining end then dice. (Keep to stabilize the onion while you dice). Repeat with second half.
4. Peel and dice cloves of garlic.
5. Heat sesame and 1/2 the olive oil in a medium skillet over medium heat. Add vegetables once hot. Add half of the seasonings and stir well. Add a splash of water to prevent sticking. Let cook for 5 minutes.
6. While mixture continues to cook, peel and devein shrimp and season with remaining seasoning.
7. In a small skillet, heat remaining olive oil and add shrimp, seasoned side down once hot. Cook for three minutes, stir vegetable mixture then flip shrimp. Cut lime in half and squeeze a half over the shrimp. Let cook for 2-3 minutes then turn off heat.
8. Plate and enjoy.