Ingredients
- 1 eggplant sliced into quarters
- 1 cup olive oil plus 2 tablespoons
- Salt
- Freshly ground black pepper
- 4 cloves garlic
- 1 loaf French bread cut into 1” pieces
- 1/2 cup Parmesan cheese
- 2 red, yellow and 1 green pepper roasted peeled and cut into 2” pieces
- 5 Roma tomatoes halved
- 2 onion sliced
- 1/3 cup balsamic vinegar
- 24 large shrimp
- 4 wooden skewers soaked overnight
- Creole seasoning
- 1/4 cup basil leaves torn
- 1/4 cup fresh parsley chopped
Preparation
Step 1
Preheat oven to 375 degrees. Place eggplant in a shallow baking dish. Season eggplant with 1/4 cup olive oil and salt and pepper. Place eggplant in oven and roast for 20-30 minutes, until tender. In a large saute pan, heat 1/2 cup olive oil. Add garlic cloves and cook, over medium heat for 10 minutes to infuse the oil with garlic flavor. Remove garlic from oil. Fry the bread in the oil until golden brown about 5 minutes. Remove from oil and drain on paper towel lined plate. Season with salt, pepper and the Parmesan cheese. In a large bowl add the peppers. Sprinkle the sliced tomatoes with salt and add to the peppers. Add the onions and mix well. Season the onion mixture with salt and pepper remaining 1/4 olive oil and balsamic vinegar. Toss well and set aside. Skewer the shrimp. Season with salt, pepper and Creole seasoning. Drizzle with 2 tablespoons olive oil.
Grill shrimp for 2 minutes per side or until cooked through. Remove from grill and remove the shrimp from the skewers. Remove the eggplant from the oven and cut into large pieces. Place eggplant in a large bowl. Top with pepper mixture and the shrimp. Top with fried bread. Add basil and parsley. Toss well.