2 medium carrots
6 oz fresh shrimp on a stick
2 oz tomatoes, diced
1 twig coriander, chopped (optional)
2 tbsp canola oil
3 wedges of lemon (optional)
Salt and pepper (to taste)
Preheat oven at 375°F for 10 minutess. Then reduce to 200°F.
Dice eggplant and carrots into your desired shapes. Add a generous amount of salt to each surface of the cut eggplant (to reduce bitterness), and let sit for 15 minutes.
Rinse eggplant and dry with paper towels.
In a frying pan, add 1 tablespoon of canola oil and sauté the eggplant until browned and tender. Place in oven.
In the same pan, add the carrots and do the same. Place in oven.
Add the remaining canola oil in the pan and sauté the shrimp for 1 minute on each side. Add tomato to the pan and adjust seasoning to your taste.
Sprinkle half portion of the coriander and let simmer for 3 minutes.
To serve, first arrange the eggplant on the plate, then the carrots. Place the shrimp on top and then the tomato sauce sprinkled with lemon juice.
Serve with steamed rice. Enjoy!
Find more from Ada Uduma on her website.