Eggplant, Lentil and Prawn Stew Recipe

Eggplant, Lentil and Prawn Stew

Prawn cooked in a spicy tomato stew with eggplant, lentils and capsicum

Eggplant, Lentil and Prawn Stew

Ingredients:

4 Tblsp Olive Oil
500g Prawns, peeled, deveined
2 small Eggpant, peeled, diced
1 Onion, finely chopped
Pinch of Saffron
1 Tsp Smoked Paprika
1 Tsp Chilli Flakes
2 Cloves Garlic, crushed
1 Capsicum, finely chopped
1 400g Tin Diced Tomatoes
1/2 Cup Water
1 400g Tins Lentils, drained
Salt and Pepper to taste
Juice of 1 Lemon
1/2 Tblsp Flat Leaf Parsley for garnish

Method:

Add 2 tablespoons of the oil into a large deep frying pan.
Fry the eggplant on medium heat until lightly golden then remove from the pan and set aside, reserving the oil in the pan.
Add the prawns and fry for 2-3 minutes until slightly underdone but pink then set aside.
Add the rest of the oil into the pan then add the onion and fry for 6-8 minutes until golden.
Add the saffron, paprika, chilli flakes, garlic and capsicum to the pan and cook for 3-5 minutes until softened.
Add the tomatoes and return eggplant and cook for another 5-10 minute then add the 1/2 cup of water, reduce heat and cook for another 5 minutes.
Add the prawns and cook for another 3-5 minutes.
Remove from heat and squeeze on lemon and mix through.
Garnish with parsley then serve.