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Prawn Eggplant Pasta Recipe

Prawn and eggplant pasta

Preparation time
Cooking time


  • ¼ cup extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 6 finger eggplants, thickly sliced
  • 2 tbsp char grilled eggplant pesto
  • 400g tin chopped tomatoes
  • 1 cup fish stock
  • 5 saffron threads
  • 2 bay leaves
  • 1 sprig rosemary
  • 20 green prawns, peeled tails intact, intestinal tract removed
  • 350g shell shaped pasta
  • 8 basil leaves, finely shredded
  • ¼ cup shaved pecorino cheese
  • 2 tbsp mullet bottarga, grated


  1. Heat oil in a large frypan over medium heat; add onion, garlic, carrot and celery. Cook for 6–8 minutes or until vegetables are soft, add eggplant and cook for a further 6 minutes.
  2. Add pesto, cook for 1 minute, stirring, then add tomatoes, stock, saffron and herbs. Reduce heat to low and cook, stirring occasionally for 25–30 minutes or until eggplant is soft. Add prawns and cook for 5 minutes or until prawns are cooked through. Season to taste.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and stir through sauce. Serve with shaved basil, pecorino cheese and grated bottarga.
Two Blues Sauvignon Blanc 2014
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