Spicy Indonesian Shrimp and Eggplant
(from Jessica Leigh’s recipe box)
Starts off sweet and then becomes a spicy tingle on the tip of your tongue. It’s a fun, flavorful way to use eggplant!
Cook time: 30 minutesServes 4 people
Categories: Indonesian, eggplant, spicy
Ingredients
- 3 tbsp lemon juice
- 1 large eggplant (about 1 1/2lbs)
- 6 tbsp olive oil
- 1 small onion, chopped
- 3/4 lb medium shrimp, shelled, deveined, and chopped (I used frozen, precooked shrimp to make life easier)
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp of chili powder if you like it HOT (I opted out of this one)
- 1/4 to 1/2 tsp of crushed red pepper
- rice (your choice of the type and amount)
- sliced cucumbers
Directions
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Preheat the oven at 450 degrees.
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Cut the eggplant into 3/4 inch thick slices.
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Brush both sides of each slice with olive oil (about 4 tbsp) and place in a shallow baking pan.
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Bake in the oven for 30 minutes.
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Start cooking your rice so it will be ready at the same time your eggplant is ready to come out of the oven. If you don’t have a rice cooker, get one! They make life so much easier!
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Combine the following ingredients in a bowl: sugar, salt, red pepper, lemon juice, and the chili powder if you’re brave.
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When there’s about 15 minutes of cook time left on your eggplant, heat the remaining oil in a pan at medium heat.
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Add onion and cook until it is browned.
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Add the shrimp and your sauce mixture to the pan.
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Cook until the shrimp is done. (if you’re using precooked frozen shrimp, you’ll only need to have it in the pan for a few minutes to defrost it).
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When your rice and eggplant are ready, plate the rice, top with slices of eggplant, and dish out the sweet and spicy shrimp/onion mix over the eggplant.
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Serve with a side of sliced cucumbers to cool the tongue.