Stuffed Aubergine With King Shrimps, Sundried Tomato Ragu And Goat Cheese
- For the aubergine
We slice the aubergine in half lengthways. Using a knife, we score the inside in small squares; we drizzle with olive oil, season and sauté on both sides. Once browned, we bake it in preheated oven at 200 °C for 12 minutes.
- For the shrimp ragù
In a pan, we pour olive oil and sauté the shrimps over high fire. Once browned, we take them off the fire. In a clean pan, we sauté the finocchio, onion, garlic, sundried tomato and pour over the wine. We add the grated tomato along with the sugar and seasoning. Once the liquids are absorbed, we toss in the shrimps, spring onion, thyme and feta cheese. Next, we fill evenly the aubergine with the shrimp mix and gratin in preheated oven at 200 °C for 5 minutes.
Tip: If you have fresh thyme, add it before the gratin process.
- 1 packaging Pescanova Vannamei Shrimp Pescanova
- 1 aubergine
- ½ finocchio, sliced
- 1 onion, finely sliced
- 1 garlic clove
- 40g sundried tomato, cut in long thin strips
- 1 ripe tomato, grated
- 80g feta cheese (from goat’s milk), crushed
- olive oil
- 60ml wine