Marinated Scampi
Marinated scampi with tomato‑eggplant gratin: a light, summery low‑carb meal for two that tastes like a seaside vacation.
Ingredients
- 6 scampi (pre‑cooked; headless, shell on)
- 1 chili pepper
- 2 tbsp olive oil
- 1 Garlic clove
- 1 onion
- 2 sprigs thyme
- 1 bunch chives
- 200 g eggplant (1 medium)
- 300 g tomatoes (4 medium)
- 0.5 lemon
- 50 ml classic vegetable broth
- Salt
- Pepper
- 125 g mozzarella (9% fat)
Instructions
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1.
Slice each scampi along the back of its length and remove the black digestive tracts. Rinse the scampi and pat dry with paper towels.
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2.
Halve the chili pepper lengthwise, deseed, wash, and finely chop.
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3.
In a small bowl combine the chili and 1 tbsp olive oil. Add the scampi, cover, and refrigerate to marinate.
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4.
Peel and finely chop the garlic and onion.
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5.
Wash and shake off excess moisture from thyme and chives. Remove thyme leaves from stems and cut chives into rings.
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6.
Clean and wash eggplant and tomatoes; slice each thinly.
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7.
Layer the sliced eggplant and tomatoes in a large shallow baking dish.
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8.
Squeeze half a lemon and mix its juice with vegetable broth in a bowl.
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9.
Stir in onion, garlic, thyme, half of the chive rings, and remaining olive oil.
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10.
Season generously with salt and pepper. Pour the liquid over the vegetables and bake in a preheated oven at 180 °C (160 °C fan‑forced) for 25 minutes.
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11.
Drain the mozzarella, slice it, and spread the slices over the vegetables. Bake another 15 minutes until golden brown and bubbly.
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12.
Just before the gratin finishes cooking, remove the scampi from the fridge. Heat a non‑stick pan and fry the scampi in the chili oil for about 4 minutes. Sprinkle the remaining chives over the gratin and serve with the scampi.
