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I made this on the last day I was in Puerto Rico along with a few other things. My mom told me she liked eggplant so I thought I would show her how I do that whole eggplant thing. I’ve seared it before (click for recipe) but I changed the ingredients around to make it work for a nice tropical meal.
Ingredients:
2 small eggplants peeled and sliced an inch thick
1/2 cup mango pineapple sauce (click for recipe)
Marinade the eggplant with the mango pineapple sauce for 20 or so minutes. Sear each side on high heat for 2-3 minutes then remove from heat and let rest on plate
Shrimp
1 lb. raw shrimp, peeled and de-veined
2 tbsp. grape seed oil
1 tsp. salt
fresh oregano
fresh rosemary
1 aji dulce pod or a small sweet pepper pod
In a mortar and pestle pound the grape seed oil, salt, oregano, rosemary, and aji dulce pod then add the shrimp and let marinade for 20 minutes. Cook the shrimp for 5 minutes on high heat then remove and place over egg plant. With the remaining juice in the pan pour a little cornstarch in then whisk and serve over eggplant and shrimp. Serve.
Enjoy,
Eric
Yummy. Love eggplants and mangoes and pineapple. This basically has my favorites.
I love the Caribbean influence I have seen in these past few posts. I guess your trip was good. I have been away too. I am glad to get back and catch up with all you have been cooking! GREG
Eric,
That sauce sounds amazing! Comming to your blog feels like home, maybe is because we use the same flavors to cook!
I’ve noticed that too. We have a lot of similar food going on and I like it!
Eric
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