PRAWN SAGANAKI
Prawn saganaki is one of Greece’s most famous seafood dishes. They key ingredients are juicy prawns, a rich tomatoey sauce and plenty of feta cheese.
If you’re missing overseas travel, take a big mouthful of this prawn saganaki, close your eyes and let yourself be transported to the Greek Islands – it’s the best we can do right now!
In the usual Y.U.M fashion, I’ve added extra veggies into the mix. The eggplant is juicy and meaty, and doesn’t feel out of place at all.
Prawn saganaki is traditionally served with crusty bread, but brown rice makes it a more filling and nutritious meal. Feel free to go for the bread option instead if you prefer. It’s a delicious way to mop up the sauce!
PRAWN SAGANAKI
Prawn saganaki is one of Greece’s most famous seafood dishes. They key ingredients are juicy prawns, a rich tomatoey sauce and plenty of feta cheese. I’ve added extra veggies for good measure!
Ingredients
PRAWN SAGANAKI
- 1 eggplant
- 1 red onion
- 3 cloves garlic
- 1 1/2 Tbsp olive oil, divided
- 1 tsp dried oregano
- 1 tsp vegetable stock powder dissolved in 1/2 cup boiling water (125ml)
- 400 g can Italian flavoured tomatoes (14oz)
- 2/3 cup tomato puree (200g)
- 1 tsp balsamic vinegar
- 1 Tbsp brown sugar
- 400 g raw shelled prawns (14oz)
- 150 g feta cheese (5.3oz)
TO SERVE
- 1 zucchini
- 1 lemon
- 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
- 60 g Mediterranean or baby rocket (2.1oz)
- 4 tsp olive oil
Instructions
PREPARE PRAWN SAGANAKI
Preheat oven to 180ºC (360ºF) fan bake. Dice eggplant into 1-2cm / 0.5in cubes. Thinly slice onion and crush garlic.
Heat 1/2 tablespoon oil in a large frying pan on medium. Cook eggplant and onion until lightly browned and just soft. Add garlic and oregano and cook for 1 minute. Stir in vegetable stock mixture, Italian tomatoes, tomato purée, vinegar and sugar. Simmer for 5 minutes. Season to taste with salt and pepper.
Transfer mixture to a round oven-safe dish (approximately 23cm / 9in diameter). Gently press in prawns. Crumble feta over the top and drizzle with remaining tablespoon of oil. Bake for 15-20 minutes, until prawns are pink and feta is browned on top.
PREPARE SERVING INGREDIENTS
Meanwhile, peel or spiralise zucchini into fat ribbons. Cut lemon into wedges. Microwave rice according to instructions on packet.
SERVE
Divide rice between individual serving plates or bowls. Top with prawn saganaki, zucchini ribbons and rocket. Drizzle with oil and serve with lemon wedges.
Recipe Notes
WINE MATCH: A dry Rosé or a Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free stock powder. Otherwise this meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: You could replace the eggplant with a few handfuls baby spinach (stir in to wilt before you transfer to the oven-safe dish). If you don’t like prawns, diced white fish would work. You could also use boneless, skinless chicken thighs - season with salt and pepper and brown in the pan before adding the eggplant.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave. Rocket is best added just before serving.
