Saute of Squid, Shrimp & Eggplant
Submitted by bugeja
Sauteed squid and shrimp with eggplant, bell peppers, tomatoes, and garlic in olive oil with a squeeze of lemon. Served over golden-browned eggplant slices for a light, Mediterranean-style seafood dish.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
55 minThis is a fast, colorful seafood saute built around two textures: tender shrimp and slightly chewy squid, all spooned over a golden slab of pan-fried eggplant. The eggplant does double duty. Whole slices get browned separately to serve as the base, while the rest is cut into strips and sauteed right in with the seafood.
Salting and chilling the eggplant for an hour before cooking draws out bitter moisture. Don’t skip this step. It’s the difference between silky, sweet eggplant and a spongy, bitter one that soaks up all your oil.
Red and green bell pepper strips, chopped fresh tomatoes, and minced garlic build the aromatic base. The squid goes in cut on the diagonal for quick, even cooking, and the shrimp need only a minute or two until they turn pink. A hit of chili powder and a squeeze of fresh lemon at the end brightens everything up.
Kitchen Tips
- Cut the squid body on the diagonal into ½-inch rings. Diagonal cuts create more surface area for browning and keep the squid from curling into tight tubes.
- Cook the squid and shrimp together just until the shrimp turn pink. Even 30 seconds too long makes squid rubbery.
- Keep the whole eggplant slices warm in a low oven while you build the saute. Cold eggplant under hot seafood kills the dish.
Variations
- Add a splash of white wine when the tomatoes go in for a lighter, brighter sauce.
- Toss with cooked linguine or serve over crusty bread to soak up the juices.
- Swap chili powder for red pepper flakes for a sharper, more direct heat.
Ingredients
Directions
Peel eggplants and cut into ¼ inch-thick slices lengthwise.
Sprinkle with salt on both sides and chill 1 hour to allow bitter flavors to leach out.
Cut into ¼ inch strips, reserving 4 whole slices.
Cut body of squid into ½-inch diagonal slices.
Keep tentacle section whole. Reserve. Shell and devein shrimp.
Cut peppers into ⅛ inch strips.
Peel and seed tomatoes and chop coarsely.
Heat 2 tablespoons olive oil in skillet until hot.
Add reserved 4 whole slices eggplant and cook until golden brown on both sides.
Do not overcook.
Remove from heat and keep warm.
Reduce heat and add pepper strips and garlic, adding more oil as needed.
Sauté 1 minute. Add squid, reserved tentacles, shrimp and eggplant strips.
Cook until shrimp turn pink. Add chili powder and tomatoes.
Continue to simmer gently.
Add salt and lemon juice to taste.
Remove from heat.
Place slice of eggplant on each plate.
Spoon shrimp mixture over eggplant.
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