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The Secret Recipe Club: Roasted Tomatoes and Eggplant with Shrimp and Feta

August 27, 2012 by jessfuel 10 Comments

Many, many months ago, I applied to be a member of a blog group called The Secret Recipe Club. And then I completely forgot about it. Then sometime in July, I had an email telling me a spot had finally opened up, and I was in! So this is my first SRC post, and I’m pretty excited about it!

How does the Secret Recipe Club work? Well, once a month every member is assigned another member’s blog. Shhh, it’s a secret until reveal day (today)! This month, I was assigned Double the Sugar, a blog authored by two ladies who love to cook, one in the US and one “across the pond” in Scotland! The mission is to choose a recipe from the assigned blog, make it, and share it!

Since half of Double the Sugar is written in British English, they have a handy guide with some of the differences in British & American cooking– grams versus ounces or cups, different meanings of words– are biscuits cookies or bread?

Luckily, since I spent 4 months living in Paris and traveling around Europe, I’ve picked up on many of these weird nuances. For example, I chose to make Feta Topped Roasted Prawns with Aubergine and Tomato. That’s to-MAH-to, not to-MAY-to, by the way. My best British accent.

Now, the South has somehow picked up on the word prawn– I’ll credit Louisiana’s Frenchies with that. So Nick knew that a prawn was a shrimp. Though I bet some of my Northerner friends would be at a loss. But an aubergine? Nick was clueless.

Thanks to 10 years of French classes and many a butchered British English-translated menu in France, Italy and Greece, I knew that aubergines are eggplants. And on the same note, courgettes are zucchinis. Why Americans decided they needed to make up their own words for these two particular vegetables, I do not know.

But anyways, that’s the recipe I chose to recreate. It’s full of all the Mediterranean flavors that I love and I was super excited to try it!

Roasted Tomatoes and Eggplant with Shrimp and Feta

(adapted from Double the Sugar)

  • 5 tomatoes, cut into 8ths
  • 1 large eggplant, cubed
  • 3 cloves garlic, minced
  • Salt & pepper
  • Olive oil
  • 1 lb large peeled & deveined raw shrimp
  • 1/2 cup chopped parsley
  • Juice of 1 lemon
  • 1 cup crumbled feta

Preheat oven to 450 degrees. Spread the tomatoes and eggplant over a rimmed baking sheet, sprinkle with garlic, salt and pepper, and drizzle with olive oil. Roast in the oven for 20 minutes. Remove the tray from the oven and stir in the raw shrimp, lemon juice and parsley. Then sprinkle the crumbled feta all over the top.

Return to the oven for 15 minutes, or until shrimp are pink and cooked through.

Serve with crusty bread for sopping up the delicious juices!

This dish was fantastic! I have to admit, I don’t always like eggplant (it’s squishy and weird and often prepared soaked in oil with breading that’s falling off), but I had a good feeling about this recipe, which is why I decided to try it. And I’m glad I did, because it was great! It’s shed a new light on eggplant for me, and I’m already thinking about making one of those Greek-type eggplant dips. This dish is perfect for the end of summer, before all the local tomatoes and eggplants are gone!



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Filed Under: Seafood Tagged With: seafood, secret recipe club, shrimp

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Comments

  1. Sarah E says

    August 27, 2012 at 11:27 am

    Great first post for the Club!! I have never had eggplant, but from what I’ve heard it tastes like zucchini/courgettes – and I do love love love zucchini. Your dish looks super yummy and you got some beautiful pictures of it!

    Welcome to SRC 🙂

    Reply
  2. Jenni says

    August 27, 2012 at 1:16 pm

    This looks delicious! Welcome to the SRC!

    Reply
  3. Melissa says

    August 27, 2012 at 3:29 pm

    Welcome to the club!! What a great first pick, too. This recipe looks and sounds delicious! Thanks for sharing 🙂

    Reply
  4. bakingaddict says

    August 27, 2012 at 5:23 pm

    Welcome to SRC – it’s really good fun! I love eggplant and shrimp so this looks like my type of dish. Great choice 🙂

    Reply
  5. Asiya @ Chocolate and Chillies says

    August 27, 2012 at 11:03 pm

    Welcome to SRC! Great combinations of flavors in this dish…goes great with some nice crusty bread!

    Reply
  6. Shari, The Saucy Gourmet says

    August 31, 2012 at 11:26 am

    This is my kind of dish, can’t wait to try it! Welcome to SRC!

    Reply
  7. "Nick" says

    September 8, 2012 at 1:53 pm

    “Mmmmmmm”

    Reply

Trackbacks

  1. My Week by iPhone | Flying on Jess Fuel says:
    August 28, 2012 at 3:02 pm

    […] Flying on Jess Fuel Fueling my Navy pilot, one meal at a time… Skip to content HomeA little about us…RecipesAppetizers and SnacksBreakfast RecipesDessert RecipesDinner RecipesLunch RecipesPet RecipesSide Dish Recipes ← The Secret Recipe Club: Roasted Tomatoes and Eggplant with Shrimp and Feta […]

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  2. Bagte tomater og aubergine med tigerrejer og feta……. says:
    September 3, 2012 at 3:08 pm

    […] Opskriften i aften er fundet hos Flying on Jess Fuel. Super lækker og meget nem ret, som er perfekt til en travl hverdagsaften. Jeg brugte de samme ingredienser, men mængderne skelede jeg ikke så meget til. Jeg valgte at servere det med pasta, fordi kæresten har været til tennis i 3 timer, så han trængte til noget med lidt mere fyld i. Men ellers kan det fint stå som en selvstændig ret, serveret med noget lækkert brød. […]

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  3. Pumpkin Streusel Muffins | Flying on Jess Fuel says:
    September 24, 2012 at 11:02 am

    […] It’s Secret Recipe Club time again!! If you don’t remember how the Secret Recipe Club works, be sure to revisit my SRC post from last month. […]

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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