Prawns roasted with aubergine, carrot purée and Greek style mushrooms Recipe

A fresh and earthy dish with roasted prawns, aubergines and pan fried mushrooms.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Frozen king prawn(s) without shell : 30 whole
  • Olive oil : 50 ml
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
  • Part one of the recipe
  • Carrot(s) : 600 g
  • All rounder potato(es) : 200 g
  • Unsalted butter : 50 g
  • For the rest of the recipe
  • Small mushroom(s) : 300 g
  • Olive oil : 30 ml
  • Onion(s) : 1 whole
  • Coriander seeds : 5 g
  • Dry white wine : 300 ml
  • Lemon juice : 50 ml
  • Part three of the recipe
  • Bouquet garni(s) : 1 whole
  • Mini aubergine(s) : 9 whole
  • Fresh coriander : 0.25 bunch
  • Olive oil : 60 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn


  • ETAPE 1

    Shell the prawns and remove their digestive tract with a sharp knife, by incising the tail from top to bottom (in a butterfly shape).

  • ETAPE 2

    Preheat the oven to 210 °C.
    Cut the baby eggplants in 2 and score the flesh. Place them on a large sheet of foil that has been oiled and sprinkled with salt and pepper. Add a drizzle of water and close the sheet of foil. Cook for 20 minutes in the oven.

  • ETAPE 3

    Peel the carrots and the potatoes and cut them into slices.
    In a pan of salted boiling water, cook the vegetables for 12 minutes then drain them. Mash them in a potato masher with the butter to obtain a purée.

  • ETAPE 4

    Wash the mushrooms and trim their bases, then cut them in 2. Peel and chop the onion.
    In a pan, sweat the onion with a drizzle of olive oil and a pinch of salt. Add the bouquet garni, the juice of 1/2 a lemon, the white wine and the corianer seeds, and cook for 20 minutes. Add the mushrooms, cover and cook for 10 minutes over a low heat.

  • ETAPE 5

    In a hot frying pan with a lug of olive oil, cook the prawn tails with fleur de sel and piment d'Espelette for 3 mns.

  • ETAPE 6

    in the plates, arrange a layer of carrot purée in a rectangular pastry cutter, then place the prawn tails on top, inserting the 1/2 cooked eggplants in between. Arrange the greek style mushrooms around them. Finish with drizzle of the cooking juices and a few leaves of fresh coriander.

Chef's tip

«You can add chilli flakes to your aubergine when you oven roast them for a little extra heat.»

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