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African   -   Shrimp And Eggplant (Ghana)   adapted from West African Cook Book by Ellen Gibson Wilson

  • 1 Medium Eggplant -- cubed
  • 1 Cup Boiling Water
  • 1 Teaspoon Salt
  • 2 Medium Tomato -- chopped
  • 1 Bunch Green Onion -- chopped
  • 2 Medium Jalapeno -- chopped
  • 2 Tablespoons Olive Oil
  • 1 Pound Shrimp
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ginger -- finely chopped
  • 2 Tablespoons Tomato Paste
  • Chopped Parsley -- for garnish
Directions Drop eggplant into a pan with boiling water and salt. Cover and cook until tender about 15minutes. Drain and set aside. Saute tomatoes, green onions and jalapenos in oil for 7 minutes. Add shrimp and cook until shrimp turn pink. Add salt, ginger and tomato paste. Mix well. Add eggplant, stir well. Sprinkle with parsley and serve.
Serves 6
Time to Make 0:00

Printer version   10 Votes - Yum: 2.1, Easiness: 2.3, Speed: 2.2, Overall: 2.2 Rate this recipe

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