This icon means that this recipe is a fish- or seafood-based dish. Oily and white fish, shellfish and other seafood The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Eggplant with pumpkin & pink shrimps

Basmati rice


Total: 45 min


20 min


25 min


1 serving
  • 4 Shrimps
  • 60 g basmati rice
  • 60 g Pumpkin
  • 0.5 Eggplant
  • 0.5 Tomatoes
  • 0.5 Shallots
  • 5 mL Lemon juice
  • 150 mL tomato sauce
  • 0.5 teaspoon Ground ginger
  • 1 pinch Salt
  • 1 pinch Pepper
  • 30 mL Olive oil


  • Blanch and peel the tomato.
  • Peel and finely chop the shallot.
  • Peel and dice the pumpkin.
  • Heat 1 tablespoon of olive oil in a sauté pan and gently fry the shallot.
  • Add the diced pumpkin and the ginger and cover with water.
  • Cook over medium heat for 10 to 12 minutes until the water evaporates.
  • The pumpkin should be tender.
  • Finely dice the tomato.
  • Add to the sauté pan with the lemon juice.
  • Add salt, pepper and continue cooking over low heat for 5 minutes.
  • Preheat the oven to 410 °F.
  • Cut 4 thin slices of eggplant and brown quickly on both sides in a frying pan, in a little olive oil.
  • They should not be cooked, just tender.
  • Peel the shrimps.
  • Place the eggplant slices on a plate and top with the pumpkin and shrimp mixture.
  • Close with a wooden pick.
  • Grill in the oven for 5-6 minutes.
  • In the meantime, cook the basmati rice as indicated on the package.
  • Drain the rice and prepare the tomato sauce to serve.
  • Serve the eggplant with pumpkin and pink shrimp along with basmati rice.

Recipe tips

  • Vary your menus for food balance and different kinds of pleasure.