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Justine's spaghetti with prawns and eggplant
Justine's spaghetti with prawns and eggplant
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in Justine Scholfield's exquisite Sicilian-style prawn pasta.
Ingredients:
  • 20 green prawns, peeled,tails intact
  • 60ml (1/4 cup) extra virgin olive oil, plus 1 tbsp, extra
  • 1 eggplant, cut into 3cm pieces
  • 1 anchovy fillet
  • 2 garlic cloves, finely chopped
  • 1/2 tsp dried chilli flakes
  • 400g can whole peeled tomatoes
  • 350g dried spaghetti pasta
  • 20g (1/4 cup) finely grated pecorino (optional)
  • 3 sprigs fresh basil, leaves picked
  • Finely grated rind of 1/2 lemon
Instructions:
  • Devein the prawns by making a slit down their backs with a small sharp knife and removing the vein. Alternatively, pull the vein through the head end using your fingers.
  • In a hot frying pan, add eggplant and cook for 1 minute. Lower heat to medium and continue cooking for 5-7 minutes, stirring occasionally. Transfer to a plate lined with paper towel to absorb excess oil.
  • Season the eggplant generously with salt. Heat a bit more oil in a pan. Add anchovy, garlic, and chili. Use a wooden spoon to crush the anchovy. Stir and cook for 2 minutes until golden.
  • Add tomatoes to the pan and crush them with a fork. Bring to a boil, then reduce heat to medium-low and simmer for 6 minutes until thickened, stirring occasionally.
  • Boil pasta until al dente in salted water. Combine prawns with tomato mixture and cook for 2 minutes until prawns change color. Add eggplant and cook for another minute until heated through.
  • After cooking the pasta, set aside a bit of the cooking water. Combine the drained pasta and reserved water with the sauce off the heat, then toss gently. Sprinkle with pecorino, fresh basil, and lemon zest. Finish with a sprinkle of pepper to taste.

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