Shrimp and Eggplant

Some months back I was watching a chef prepare a dish on one of the morning shows.  The silly sort of thing you do when everything is closed down due to snow.  All I can remember of the segment was him using chunks of eggplant, tomatoes, and shrimp.  Based on that I decided to make a supper based on my memory of that dish.

I used a couple of things from one of our favorite stores, Leila's Mediterranean Market.  The family that owns is originally from Lebanon and they have olive oil from family olive groves in the store.  One of the things I used was a 7 spice blend and the other was some harissa that I'd gotten to use in making some merguez sausage.  Harissa is a chili paste used as seasoning throughout the middle east.

This is a quick easy meal to make and if you have to count carbs for dietary reasons this variation is for you.

Shrimp and Eggplant

1 lb shrimp, I used 31-40 size and pulled the tails off
1 eggplant
1 can tomatoes, diced or whole
3 Tbs harissa
2 Tbs Arabic 7 spice blend
salt
pepper (optional)
sesame oil

Peel the eggplant and cut it into 3/4 inch chunks.  Put in a bowl and toss with the Arabic 7 spice to coat.  Add sesame oil to a skillet and get it hot.  Add the eggplant chunks and let fry until the side that's down is browned.  Turn the eggplant to fry the top side.  When the top is browned add the tomatoes and their juice to the skillet.  If using whole tomatoes roughly break them up.  Add the harissa and mix into the tomato and eggplant mixture.  Add salt to taste and pepper if using.  Bring to a simmer and add the shrimp.  Keep simmering until the shrimp are done which should only take a few minutes.  Spoon over couscous or cauliflower substitute and serve.  Depending on the size of the eggplant this will serve 3 - 4 people.

To make the cauliflower couscous run the cauliflower over a grater.  Put the grated cauliflower into a hot skillet with melted butter.  Stir or toss the cauliflower until it is heated through.  Plate it and add the shrimp and eggplant.

Shrimp and eggplant served over cauliflower

Based on rough estimates, the pictured plate came to  25 grams of carbs.  If you have having to watch your carbs due to diabetes then this is a good meal that is fairly low in carbs.

If you give this a try let me know what you think.  Get in the kitchen and have fun.

Uncle T