Serves 4
Preparation time: 1 hour 15 minutes (plus marinating)
Cooking time: 35 minutes
Ingredients:
16 raw tiger prawns, peeled and heads removed
2 cleaned fresh squid tubes, opened out and cut into large chunks
Sea salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
Juice of 2 lemons
Grilled aubergines
2 aubergines
olive oil
3 garlic cloves, finely sliced
1 chilli, deseeded and finely sliced
3 tablespoons chopped fresh
lat-leaf parsley
2 rosemary sprigs
100 ml extra virgin olive oil
Roast pepper salsa
4 red peppers
2 canned anchovies
1 small bunch fresh basil
½ tablespoon extra virgin olive oil
Method
Slice the aubergines into 1 cm rounds, place in a colander over a bowl and add some sea salt. Leave to stand for at least an hour – the salt will remove the bitterness and excess water – then drain and pat dry.
Brush a griddle pan with a little olive oil and chargrill the aubergines over high heat on both sides. Place in a flat dish and sprinkle with the garlic, chilli, parsley and leaves from the rosemary sprigs. Pour over the olive oil and marinate for at least 2 hours.
For the salsa, sprinkle some sea salt over the peppers and roast in an oven preheated to 180˚C/fan oven 160˚C/Gas Mark 4, or on a barbecue, for 30 minutes, continually turning them. Remove and immediately place in a plastic bag. Tie the ends and leave to cool.
When cool, peel the skin and remove the core and seeds. Place in a blender with the anchovies, basil leaves and olive oil. Blitz and set to one side.
If using bamboo skewers, soak in water to prevent burning and splintering when cooking. Place the prawns and squid in a bowl and season. Add the olive oil and lemon juice and toss. Place two prawns and some squid on a skewer, using eight in all, and cook on the barbecue or chargrill in a griddle pan for 5 minutes, or until the prawns are pink in colour.
Serve on the marinated aubergines with the pepper salsa drizzled over the top.
