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
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.
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
After having placed the whole eggplants on a baking tray, punch holes with a fork, to let the heat penetrate while baking;
Put the baking tray into the hot oven at 375 °F (190 °C) for 45 minutes, until the eggplants will be well softened;
Let them cool down and then open the eggplants in the middle. Keep their pulp, throwing away their skin.
Blend the eggplant pulp with the ricotta, some garlic, salt and pepper until you will obtain a creamy mash.
Rinse the shrimp tails under running water, then peel them carefully;
Cook the shrimp tails on a low heat with a little extra virgin olive oil, turning them after about 2 minutes;
When they will become of a bright orange, add some salt and pepper to taste.
Put the mash on the base using a food ring mold, or a square one, and lay the shrimp tails on. Finally, add Extra Virgin Oil, quantum satis.