Best 6 Eggplant With Chilli Prawns Recipes

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Indulge in a culinary journey with our tantalizing Eggplant with Chilli Prawns, a symphony of flavors that will leave your taste buds dancing. Embark on a culinary adventure with our collection of delectable recipes, each offering a unique twist on this classic dish. From the vibrant and spicy Szechuan Eggplant with Chilli Prawns to the aromatic Thai Green Curry Eggplant with Prawns, our recipes cater to diverse palates. Discover the secrets of creating the perfect balance between the sweet, savory, and spicy elements, ensuring an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET



Ragin' Cajun Eggplant and Shrimp Skillet image

We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 medium eggplant, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil
2 celery ribs, diced
1 medium onion, diced
1 small green pepper, seeded and diced
3 plum tomatoes, diced
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
1/2 cup seasoned bread crumbs
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.

BLACK BEAN, LENTIL AND EGGPLANT CHILI



Black Bean, Lentil and Eggplant Chili image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 pound dried black beans, picked through
4 dried pasilla chiles or New Mexico chile peppers, stemmed (remove seeds for less heat)
3 bay leaves
4 large cloves garlic, diced
3 dried cascabel or guajillo chile peppers, stemmed (remove seeds for less heat)
2 dried chipotle chile peppers, stemmed (remove seeds for less heat)
2 tablespoons extra-virgin olive oil
1 onion, diced
1 tablespoon ground cumin
1 poblano chile pepper, diced
1 small eggplant (1 pound), cut into 1/4-inch cubes
Kosher salt
1/2 15-ounce can crushed tomatoes
1/2 15-ounce can diced tomatoes
1 tablespoon vegetable bouillon
1/2 cup dried green lentils
Juice of 2 Key limes (or the juice of 1 lime)

Steps:

  • Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
  • Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
  • Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
  • Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
  • Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
  • Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving.

SZECHUAN SPICY EGGPLANT



Szechuan Spicy Eggplant image

Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.

Provided by ANGWEN

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 16

1 (1 1/2 pound) eggplant
4 tablespoons soy sauce
¼ cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
¼ pound fresh shrimp - peeled, deveined, and diced
⅓ pound lean ground beef
1 tablespoon sesame oil
4 cups hot cooked rice

Steps:

  • Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
  • Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
  • Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
  • Serve over hot rice.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g

STEAMED EGGPLANT WITH GARLIC AND CHILLI



Steamed Eggplant With Garlic and Chilli image

Make and share this Steamed Eggplant With Garlic and Chilli recipe from Food.com.

Provided by melting pot

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons soy sauce
1 tablespoon light-flavoured vinegar (try rice vinegar or white vinegar)
1 garlic clove, crushed
1 teaspoon caster sugar
1 eggplant (about 500g)

Steps:

  • Combine soy sauce, vinegar, garlic and sugar in a bowl. Set aside.
  • Slice eggplant into thin slices and place on a heatproof plate. Place plate in a steamer, cover with lid and steam for 15 minutes.
  • Pour over sauce and steam for another 5 minutes.
  • Serve sprinkled with 1 finely sliced small red chilli and 1 small handful chopped coriander.

Nutrition Facts : Calories 38.7, Fat 0.2, Sodium 505.2, Carbohydrate 8.3, Fiber 4, Sugar 3.9, Protein 2.1

SPAGHETTI WITH SHRIMP AND EGGPLANT



Spaghetti With Shrimp and Eggplant image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds medium-size shrimp
1 eggplant, about 1 pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
4 cups imported canned crushed tomatoes
1 teaspoon honey
1/4 teaspoon hot red pepper flakes
1/4 cup coarsely chopped fresh basil or Italian flat parsley
Salt and freshly ground pepper to taste
4 quarts water
3/4 pound spaghetti
3/4 cup grated Parmesan cheese, optional

Steps:

  • Peel and devein the shrimp and set aside.
  • Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
  • Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
  • Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.
  • Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
  • Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
  • Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.

EGGPLANT CHILI



Eggplant Chili image

This recipe was clipped out of a magazine. A non-traditional version of chili that I thought was delicious. You can adjust the amount of spiciness to your taste. I prefer mine mild to moderately spicy. Add cayenne, red pepper flakes, or hot sauce if you prefer.

Provided by ratherbeswimmin

Categories     Vegetable

Time 3h

Yield 2 1/2 quarts

Number Of Ingredients 13

1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 large eggplant, peeled and cubed
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup water
2 tablespoons chili powder
1 tablespoon all-purpose flour
2 teaspoons sugar (optional)
1 teaspoon salt (or to taste)
pepper
1 (16 ounce) can kidney beans, undrained

Steps:

  • Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well.
  • Add all the remaining ingredients except the kidney beans.
  • Stir to combine.
  • Cover and lower heat; simmer for 2 hours.
  • Add in kidney beans; stir.
  • Cover and cook 30 minutes; adjust seasoning to taste.

Tips:

  • To ensure the prawns are cooked evenly, devein and butterfly them before stir-frying.
  • For a crispy texture, coat the prawns in cornstarch before frying.
  • Use a well-seasoned wok or large skillet to prevent the prawns and eggplant from sticking.
  • Add the eggplant to the wok or skillet first and cook until softened before adding the prawns.
  • Stir-fry the prawns and eggplant over high heat to ensure they cook quickly and retain their鮮豔色彩.
  • Add the sauce ingredients to the wok or skillet and stir-fry until the prawns and eggplant are evenly coated.
  • Serve the eggplant with chili prawns immediately, garnished with chopped green onions or cilantro.

Conclusion:

In conclusion, this recipe for Eggplant with Chili Prawns is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. The combination of tender eggplant, succulent prawns, and a spicy chili sauce creates a tantalizing dish that is sure to please everyone at the table. With its vibrant colors and bold flavors, this recipe is a great way to add some excitement to your next meal. So, gather your ingredients, heat up your wok, and get ready to enjoy this delectable dish!

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