Roasted Eggplant With Prawns And Soy Sauce


2 (about 1.2 lb) Chinese Eggplant, whole
200 g Peeled Prawns
3 to 5 Thai Bird’s Eye Chilies, chopped
2 Small Shallots, chopped
2 Cloves Garlic, chopped
2 ½ Tbsp Peanut Oil
1 Tbsp Light Soy Sauce
1 Scallion, chopped


Preheat the oven at 205˚C (400˚F). Drizzle the eggplant with some peanut oil and wrap in a tin foil. Roast the eggplant for about 20 minutes. Then open the tin foil and roast the eggplant for another 10 minutes until they are soft.

Heat the oil in a wok and cook the prawns on high heat. Once the prawns are cook, remove and set aside. In the same wok, cook shallots and garlic on low heat until they are fragrant and golden in color.

Turn the heat on high. Toss in the chilies and prawns and give it a quick stir.

To serve, cut the eggplants in half and cut into bite size pieces and arrange onto a plate. Toss the prawns mixtures on top, drizzle with soy sauce and top with chopped scallions. Serve immediately.