Category: Main Course
Shrimp Chili Eggplant on Baby Spinach - TastyPlanner.com
Chef: Marshmallowhead
Shrimp, tomatoes, indian eggplant smothered in chili goodness and piled on baby greens. Life is good. ps: Swap shrimp with sauteed tofu. Also good.
Ingredients
16 pre-cooked medium sized shrimp, defrosted
1/2 onion, diced
2 roma tomatoes, diced
2 indian eggplants, sliced in 1/2" rounds
2 Cloves Garlic
1 tsp mustard seeds
1 tsp chili paste
1 tbsp ketchup
2 tsp mirin (Japanese cooking wine)
1/4 tsp fresh ground pepper
2 handfuls baby spinach
Instructions
Saute the onions in a pat or two of butter until semi clear. Add garlic, mustard seed, stir until fragrant.
Add eggplant, stir to coat and brown slightly. Add the tomatoes and let them deconstruct a bit, so that the skin starts peeling back and the tomatoes soften. Splash a teaspoon or two of sesame oil.
Add ketchup, chili paste, pepper and stir. Throw in shrimp till heated through, and add cilantro before serving. Pile over baby greens.
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