Spaghetti with Shrimps & Eggplant



200g spaghetti

230g shelled and deveined shrimps

260g eggplant (diced and soaked in salt water)

1 large tomato (diced)

1 cup basil leaves

60g chopped onion

1 tbsp chopped garlic

2 tbsp extra virgin olive oil

½ cup water


¼ tsp coarsely ground black pepper

¼ tsp salt


1 tsp chicken seasoning powder

¼ tsp coarsely ground black pepper

¼ tsp salt


1 tbsp grated parmesan cheese

Preparation Instructions:

  1. Marinate the shrimps with coarsely ground black pepper and salt. Set aside.
  2. Bring a pot of water to a boil. Add in spaghetti, cook until al-dente. Remove, drained and set aside.
  3. Heat up a skillet with 2 tbsp of extra virgin olive oil, saute the chopped onion until fragrant.
  4. Add in chopped garlic, saute until fragrant.
  5. Add in marinated shrimps, saute until turn pink. Remove the shrimps and set aside.
  6. Add in eggplant, saute until turn soft.
  7. Add in diced tomatoes, lightly saute.
  8. Add in water and seasonings. Bring to a boil.
  9. Add in basil leaves, spaghetti and shrimps. Toss well.
  10. Dish out to a serving bowl, garnish with grated parmesan cheese. Serve.

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