Roasted Eggplant with Creamy Sorrel Prawns

One of those things that just fall into place as you stare into the refrigerator.

You need:

  • 100 grams of prawns.
  • 100 grams of Green sorrel Leaves, chopped up.
  • 6-7 Small Eggplants. Sliced vertically into 3 pieces.
  • Fresh cream about one cup, at room temperature.
  • Salt and pepper.
  • Butter.

Heat a non stick pan and place the eggplants. Let them get roasted on both sides. Remove and keep aside.

Melt butter in the pan. Saute the prawns on medium heat till they are fully white on the side but while they are still raw add the sorrel leaves. Let them wilt and release moisture. Do not let it dry up. Slowly add in the fresh cream and cook on low heat. When it comes to a light boil, keep stirring. This is avoid scalding the cream and protect it from curdling. Season with salt and pepper. Keep it just a tad more salty than you usually keep.

Serve into a plate and cover with the roasted eggplants.

Do not let your family taste it. The tasting session will end up finishing the dish.

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