In my ongoing effort to make more shrimp recipes, this is today's addition. I roasted the eggplant because I had the oven on roasting other vegetables, and then I wok cooked the shrimp, because the grill was not on and I am not so fond of roasted shrimp.
- 2 ½ pounds eggplant, scrubbed, trimmed and cut into 1-inch chunks
- 1/4 cup extra virgin olive oil
- ¾ teaspoon kosher salt, more as needed
- 1 pound extra large shrimp, shelled
- 3 garlic cloves minced (more even)
- 2 tablespoons chopped fresh mint
tablespoon nuoc mam or nam pla fish sauce, or to taste
- Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with about 2-3 tablespoons oil and 1/2 teaspoon salt. Place in a grill basket, or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown). Grill or roast until eggplant softens and browns, about 10 to 20 minutes.
- While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and 1/4 teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove baking sheet from oven and add shrimp, stirring well. Return to oven to bake until shrimp is just opaque and eggplant is golden brown, an additional 10 to 12 minutes. Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.
- Using a mortar and pestle or a heavy knife, pound or mince together the garlic and a pinch of salt until a paste forms (if using a knife, use flat side after garlic is minced). In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together.