EGGPLANT CHALLENGE! Roasted Eggplant w/ Garlic Shrimp Recipe

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based option, while chicken is often less expensive than shrimp.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile, while dried cilantro is more affordable.

Preheat the oven (temperature not specified).

Cut the Japanese eggplant on a bias into about half-inch pieces.

Oil the roasting pan with parchment paper and place the eggplant on it.

Oil the top of the eggplant pieces with a brush to keep them moist.

Sprinkle a pinch of salt over the eggplant.

Place the eggplant in the oven to roast (time not specified).

Pound garlic and chili into a paste using a mortar and pestle.

Add whole garlic cloves to the mortar to easily remove the peel after pounding.

Add frozen chili to the mortar and pound until broken but still chunky.

Heat a wok or large sauté pan over medium heat and add a generous amount of oil.

Add the garlic and chili paste to the pan and sauté until fragrant (time not specified).

Add shrimp to the pan and cook until they turn pink and opaque (time not specified).

Stir in fish sauce and sugar, cooking briefly to combine (time not specified).

Remove the pan from heat and toss in chopped cilantro.

Serve the roasted eggplant topped with the shrimp mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens