Lemon shrimp on aubergine toast
Lemon shrimp on aubergine toast

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, lemon shrimp on aubergine toast. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Lemon shrimp on aubergine toast is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Lemon shrimp on aubergine toast is something that I’ve loved my entire life. They are nice and they look fantastic.

Yotam Ottolenghi's spaghetti with lemon, garlic and anchovies. Put the aubergine cubes on a large oven tray lined with greaseproof paper, add three tablespoons of oil, half a teaspoon of salt and a good grind of pepper. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock.

To begin with this particular recipe, we must prepare a few components. You can have lemon shrimp on aubergine toast using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Lemon shrimp on aubergine toast:
  1. Make ready Good half brown bread *(slow burn carb)
  2. Prepare Shrimps *(protein)
  3. Prepare Cream cheese of choice *(fats)
  4. Make ready Extra fresh herbs if possible
  5. Take Lemon zest
  6. Make ready Salt
  7. Prepare Olive oil + lemon juice
  8. Take Aubergine slices in panini grill *(fibre/fiber)

To finish the aubergine toast, spread the puréed aubergine on the bread. Shrimp toasts are fresh chopped shrimp, onion, celery and garlic all nested in a luscious sauce made from cream cheese, Parmesan and Fontina cheese with just a hint of Cajun spice. They are fabulous for entertaining and I love to serve them with Mini Quiche and Toasted Ravioli. Aubergine pieces are brushed with olive oil, seasoned, roasted and then drizzled with lemon juice just before serving.

Steps to make Lemon shrimp on aubergine toast:
  1. (Photos loads sideways if too wide - needs tweaking). Grill bread in the panini grill until done. (pic 1) Apply liberally the creme cheese and diced herbs. (pic 3)
  2. Add the aubergine slices. (pic 4) Add the shrimp. (pic 5) Add lemon zest, salt and olive oil/lemon juice to finish. (pic 6) Just to add a simple tip - slice the aubergine slices along a few of the grill lines before putting them on the toast, like this they will break away in bite size pieces.
  3. You can also slice the shrimp across, to double the surface coverage of the bread. This was just my lunch, so i didn`t bother :D

A simple, yet delicious roasted aubergine recipe. Remove from oven and place shrimp on one side of the pan. PS: If you make my lemongrass aubergine neatballs, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. Transfer the cold aubergine slices to the food processor and process, but be careful not to over process as we don't want baba ganoush here. Shrimp toast is the latest addition to our compendium of retro Chinese takeout recipes.

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