Lina Sannino
  • Difficulty: 2

A delicious and colorful appetizer, to be made in thirty minutes. This delicious recipe with prawns uses original combinations, for a delicious final result with a delicate flavor.


  • 8 prawns (about 400 gr)
  • slices of colonnata lard (200 g)
  • eggplant slices (300 g)
  • to taste Evo oil
  • to taste salt
  • to taste pepper
  • to taste parsley
  • to taste cognac to blend


  1. We wash the prawns and proceed to remove the shell, being very careful not to detach the head and tail.
  2. With the help of a small knife we ​​make an incision on the back of the shrimp, starting from the attachment of the head. In this way, very gently, we remove the intestine.
  3. Let’s proceed to clean all the prawns, wash them gently under running water, and dry them carefully.
  4. Wrap them with a slice of colonnata lard forming a spiral, starting from the end of the head attachment to get to the beginning of the tail, and put them in the fridge so that they do not deteriorate.
  5. Take the aubergines, wash them and dry them, cutting them into slices of about 1/2 cm.
  6. Salt them lightly and let them rest for 10 minutes.
  7. We grill the aubergines and season them with a little chopped parsley and extra virgin olive oil.
  8. At this point, let’s proceed to cooking the prawns. In a non-stick pan, pour a drizzle of extra virgin olive oil, and place the prawns.
  9. Let them brown for a few minutes, taking care to turn them over. We deglaze with cognac, and add salt and pepper.
  10. We prepare each single portion in this way: we place 3 slices of eggplant on the plate, giving them the shape we like best.
  11. Finally, we lay 2 prawns on them, with a sprig of parsley.

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