Eggplant and Tomatoes with Fried Prawns
Preheat oven to 220°C (approximately 425°F). Cut the eggplant in half lengthwise, season with a little salt and pepper and place skin side down on a lined baking sheet. Drizzle with lemon juice and 1 tablespoon of olive oil. Bake for about 20 minutes.
Trim both ends of lemongrass and peel tough outer layer. Cut lemongrass stalks in half lengthwise. Rinse the prawns briefly and pat dry. With a sharp knife cut a hole through each prawn. Scewer 4 prawns on a stalk of lemongrass.
Rinse the tomatoes and cut into slices. Heat the remaining olive oil and cook the prawns for about 6-7 minutes. Season with salt and pepper. Keep warm.
Place the tomatoes into pan drippings and sauté. Add salt and pepper and sprinkle with balsamic vinegar. Keep warm.
Remove the eggplant from oven. Carefully remove the pulp from the peel using a spoon and cut into large pieces. Heat quickly in the hot pan. Arrange eggplant and tomatoes on plates and top each with a skewer of prawns.