Aubergine and dried shrimp one-pot

For Godfrey Bandt, the aroma of this sweet and piquant aubergine dish brings back fond childhood memories of his mothers cooking
Aubergine and dried shrimp one-pot
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes plus 2 hours soaking
  • Effort: easy


  • 100 g dried shrimps
  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1/2 tsp paprika
  • 1 cloves garlic, finely chopped
  • 2 tsp brown sugar
  • 4 aubergines, peeled and diced into 2cm chunks
  • 150 ml hot vegetable stock

Tips and Suggestions

Stock cubes tend to be high in salt. Try making your own homemade stock, or look for reduced-salt varieties. For more information on healthier eating see


1. Place the dried shrimp in a bowl, cover with cold water and soak for at least 2 hours or overnight, then drain.

2. Heat the oil in a saucepan and gently fry the onions over a medium heat until softened, then stir in the paprika and garlic and fry for a minute more. Add the shrimps and the brown sugar, then gently cook for a few minutes before adding the aubergine. Fry the mixture for 5 minutes, until the aubergine begins to colour and soften.

3. Pour in the stock and season, then simmer until the vegetables are tender and the stock has reduced.

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