8 skewers
an eggplant
Olive oil
8 cherry tomatoes
1/2 cup dessicated or shredded coconut
1/2 tsp ground cumin
1/4 tsp ground chilli
16 large fresh peeled prawns
Salt and freshly ground black pepper
Limes or lemons to serve
1 Slice the eggplant into long strips then heat a pan.Add the oil and cook the eggplant while turning with tongs for approximately 5 minutes or until soft and golden. Season and set aside.
2 Add a little more oil to the pan then add the cherry tomatoes and a grind of pepper. Toss in the pan for 2 minutes then set aside.
3 Combine the coconut, cumin, chilli and seasoning on a large plate. Coat the prawns on both sides.
4 Heat a clean pan, add 2 Tbs of olive oil and then the prawns. Leave to cook on one side for 1 minute then carefully turn and repeat. Season.
5 Thread the tomatoes, eggplant and prawns on skewers for easy eating with limes or lemons to squeeze over.
