Eggplant wraps with prawn filling

Ravioli di melanzane con gamberi
I’m a great fan of anything that is small, tasty and surprising like this eggplant wrap with a filling of tiger prawns and ricotta. A great snack to nibble with a glass of wine before the proper meal.

1 eggplant
4 king prawns
100 g ricotta
1 lemon – juice and zest
1 tbsp grated parmesan
50 g flour
Fresh basil, salt, pepper, olive oil

Peel the prawns by twisting off the head and opening the shell. Watch out for the black line running down the back of the prawn. It should be lifted out using the tip of a knife.
Chop up the prawns and sprinkle with lemon juice. Leave it to marinate for a couple of hours until the meat is cooked.
Cut the eggplant lengthwise in very thin slices.
Heat up a non-stick frying pan, sprinkle it with salt and fry the eggplant slices for 30 seconds on both sides.
Stir ricotta with grated parmesan, grated lemon zest, chopped basil, salt, pepper and marinated prawns
Wrap each slice of eggplant around a spoonful of ricotta filling
Powder the eggplant wraps in flour and fry  them until golden brown.

More aubergine/eggplant recipes

Aubergine and onions

Burrata with pickled aubergine

Ciambotta – Aubergine, pepper and potato stew

Eggplant wrap

2 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *