Red Prawn in Piadina Crust on Purple Eggplant Babaganoush
with Yogurt and Barbecue Sauce
Ingredients
XXL Red Prawns 4 pcs
Whole wheat piadina bread 2 pcs
Purple eggplant 1 pc
Tahini (sesame paste) to taste
Mint, basil, lemon juice, garlic to taste
Plain natural yogurt 1 jar
Barbecue sauce to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Method
Wash the eggplant and place it whole in the oven at 180°C until very soft (about 1 hour). Remove from oven, cool, peel, cut into large pieces, and let drain in a colander for 15 minutes.
Peel the red prawns, leaving the decorative tail, and brush with olive oil. Cut the piadina into long strips, and wrap them around the red prawns.
Place the rolls in the preheated oven at 200°C for a few minutes so that the piadina becomes crispy and the prawn remains firm and juicy.
Meanwhile, place the eggplant pulp, tahini, basil, mint, garlic (cooked in the microwave for a few seconds), a little lemon juice, salt, and pepper in a food processor. Blend and keep at room temperature.
Plating — Arrange some natural yogurt in the center of the plate, top with the eggplant babaganoush, then the crusted prawn, and serve with barbecue sauce. Garnish with oiled basil leaves.