WHAT?
10 big prawns without their heads, cleaned and vein removed ⅓ fennel, fennel seeds 1 onion, a few garlic cloves chopped One spring onion chopped 2-3 tomatoes chopped Little chilli
Oregano Salt, pepper, pinch of sugar 2-3 tablespoons extra virgin olive @ladi_biosas
Parsley
2 aubergines For the béchamel
2-3 heaped tablespoons plain flour
1 tablespoon extra virgin olive oil @ladi_biosas
Nutmeg, salt, pepper
0.5 litre vegetable stock
HOW TO?
1️⃣In a pan with olive oil, in medium heat, we sauté the onion, garlic and chilli for 2 minutes. We grind pepper, add fennel seeds. In the olive oil we add the fennel and the spring onion and cook for 2 more minutes.
2️⃣Add the chopped tomatoes, sugar and cook for 15 minutes. Pepper and oregano. Add the prawns in the hot sauce and take off the heat.
3️⃣Cut the aubergines in half and cook in salted boiling water for 15-20 minutes.
4️⃣Make the béchamel. In olive oil cook the flour and whisk. When it cooks, add the stock and carry on mixing. It will be ready when the cream starts setting. Add nutmeg, salt and freshly ground pepper.
5️⃣Press lightly the middle of the aubergines. In greased tray, lay them, add salt, pepper and vinegar. Also add the prawn mix and finally the béchamel at top and cook in oven for 20 minutes at preheated 210 degrees until brown.
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