Lemon shrimp on aubergine toast. Put the aubergine cubes on a large oven tray lined with greaseproof paper, add three tablespoons of oil, half a teaspoon of salt and a good grind of pepper Put the reserved pasta water and half the roast aubergine in the pan with the charred aubergine mixture and heat through on a medium-high heat. Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on the couscous with the yogurt drizzled over, and.
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You can Cook Lemon shrimp on aubergine toast using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Lemon shrimp on aubergine toast
- Lets Go Prepare of Good half brown bread *(slow burn carb).
- Lets Go Prepare of Shrimps *(protein).
- What You needis of Cream cheese of choice *(fats).
- What You needis of Extra fresh herbs if possible.
- It's of Lemon zest.
- What You needis of Salt.
- What You needis of Olive oil + lemon juice.
- What You needis of Aubergine slices in panini grill *(fibre/fiber).
On the hint for aubergine recipes that'll make you enjoy the versatile veg? Remove from the fridge and season generously with the chopped Kalamata olives, toasted pine nuts, chopped parsley, lemon zest, lemon juice, sea salt and cracked. This is a delicious shrimp dish and very easy to prepare. It can be served alone, on top of a baby green salad, or over pasta.
Lemon shrimp on aubergine toast instructions
- (Photos loads sideways if too wide - needs tweaking). Grill bread in the panini grill until done. (pic 1) Apply liberally the creme cheese and diced herbs. (pic 3).
- Add the aubergine slices. (pic 4) Add the shrimp. (pic 5) Add lemon zest, salt and olive oil/lemon juice to finish. (pic 6) Just to add a simple tip - slice the aubergine slices along a few of the grill lines before putting them on the toast, like this they will break away in bite size pieces..
- You can also slice the shrimp across, to double the surface coverage of the bread. This was just my lunch, so i didn`t bother :D.
Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Squeeze lemon juice over shrimp, season with pepper, and serve immediately. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat.