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Mashed eggplants, ricotta and shrimp tails

Eggplants and shrimp tails are ingredients with a strong character, balanced by the gentle taste of the ricotta. A creative and original dish that won’t go unnoticed

4 people
60 min.
170 calories
medium

Pay particular attention while you will cook the shrimp tails: observe the colour changes on every side to turn them at the right time.


To spice this recipe up, I advise to serve an intense and persistent white wine like a South Tyrol White Pinot or a “Pouilly-Fumè” from the Loire valley.

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ingredients

600 g of Eggplants

 

200 g of Elda Ricotta

 

Garlic to taste

 

16 Shrimp Tails

 

Extra Virgin Olive Oil to taste

 

Salt to taste

 

Pepper to taste

PREPARING EGGPLANTS
PREPARING THE MASHED EGGPLANTS
PREPARING THE SHRIMP TAILS
COMPOSING THE DISH
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