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 African - Shrimp And Eggplant (Ghana)
adapted from West African Cook Book by Ellen Gibson Wilson
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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6
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Time to Make
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0:00
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