Prawns Stuffed Aubergine Aubergine stuffed with a spicy prawn mixture. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 Jul 2016 in Recipes Course New Update Main Ingredients Prawns (medium), Brinjal Cuisine Thai Course Main Course Seafood Prep Time 21-25 minutes Cook time 31-40 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Ingredients list for Prawns Stuffed Aubergine 10-12 Prawns (medium) shelled and deveined 1 large Brinjal (aubergine) 1 tablespoon Olive oil 1/2 inch Ginger chopped 1/2 tablespoon Garlic chopped 2-3 Spring onion with greens chopped 2 Fresh red chillies 6-7 Cherry tomatoes 5-6 Fresh basil leaves to taste Salt to taste Crushed black peppercorns Method Preheat oven at 180º C. Cut aubergine vertically into halves. Scoop out the flesh to make a cavity. Brush the prepared aubergine with some oil. Heat olive oil in a non-stick pan. Chop the aubergine flesh into small pieces and halve cherry tomatoes. Add ginger to the pan and sauté. Add garlic and mix well. Add spring onions, mix and sauté for a minute. Slice red chillies and add. Mix well. Add prawns and sauté on high heat for a minute. Add chopped aubergine flesh, mix and sauté for 1-2 minutes. Add halved cherry tomatoes and mix well. Switch off heat and add torn basil leaves, salt and crushed peppercorns. Mix well. Sprinkle some salt and crushed peppercorns on the prepared aubergine. Fill the cavity with the prepared prawn mixture. Place the stuffed aubergine on a baking tray, put the tray in the preheated oven and bake for 15-20 minutes. Transfer the stuffed aubergine on a serving plate. Garnish with spring onions, sliced red chillies and a few torn basil leaves. #Brinjal #Cherry tomatoes #Crushed black peppercorns #Fresh basil leaves #Fresh red chillies #Garlic #Ginger #Olive oil #Prawns (medium) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article