Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled prawns and calamari with spiced eggplant pilaf


You'll need

110 ml olive oil 1 large purple eggplant, cut into 1cm dice 3 golden shallots, thinly sliced 200 gm cherry or grape tomatoes, halved 1 tsp allspice 2 cloves of garlic, finely chopped 200 gm short-grain rice, such as arborio 20 ml (1 tbsp) lemon juice 8 green medium prawns, peeled and intestinal tracts removed, tails intact 2 calamari tubes, cleaned and cut into 3cm strips ¼ cup each of dill sprigs and flat-leaf parsley leaves, coarsely torn 3 green onions, thinly sliced To serve: lemon wedges

Method

  • 01
  • Heat 2 tbsp oil in a heavy-based saucepan over medium-high heat, add eggplant and cook, stirring frequently, until golden and tender (about 5 minutes), then transfer to a bowl. Add 30ml oil to pan, then shallots, chilli, tomatoes, allspice and half the garlic. Cook, stirring frequently, until shallots are tender (5-7 minutes), then stir in reserved eggplant, then rice. Pour over 550ml boiling water and season generously with sea salt and freshly ground black pepper. Bring to the boil without stirring, reduce heat to low, cover with a lid and simmer for 15 minutes. Remove from heat, remove lid, cover with a tea towel, replace lid and stand for 10 minutes.
  • 02
  • Meanwhile, combine lemon juice, remaining garlic and olive oil in a non-reactive bowl and season to taste. Add prawns and calamari, stirring to combine. Cover with plastic wrap and stand for 10 minutes to marinate.
  • 03
  • While pilaf is resting, heat a chargrill pan over high heat. Drain prawns and calamari from marinade and cook, in batches, until golden and just cooked (2-3 minutes each side). Set aside.
  • 04
  • Stir herbs and green onion through pilaf, top with grilled seafood and serve with lemon wedges passed separately.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×