Coconut-crusted prawn skewers

Ingredients

1	Eggplant
1 Tbsp	Olive oil
8	Cherry tomatoes
½ cup	Desiccated coconut, or shredded coconut (Main)
1	Salt & freshly ground pepper, to seson
1	Salt & freshly ground pepper, to season
8	Bamboo skewers
16	Prawns, large, peeled (Main)
½ tsp	Ground cumin
¼ tsp	Ground chilli
2	Limes, or lemon, to serve

Directions

1. Slice the eggplant into long strips, then heat a pan.
2. Add the oil and cook the eggplant while turning with tongs for approximately 5 minutes or until soft and golden.
3. Season and set aside.
4. Add a little more oil to the pan, then add the cherry tomatoes and a grind of pepper.
5. Toss in the pan for 2 minutes, then set aside.
6. Combine the coconut, cumin, chilli and seasoning on a large plate. Coat the prawns on both sides.
7. Heat a clean pan, add 2 Tbsp of olive oil and then the prawns.
8. Leave to cook on one side for 1 minute, then carefully turn and repeat. Season.
9. Thread the tomatoes, eggplant and prawns on skewers for easy eating with limes or lemons to squeeze over.