Although we knew place and time would be limited, North Sea shrimps were on our Belgian shopping list (thanks again, daddy Michel). Our small freezer was empty enough to take care of the proper conservation, and today we can enjoy filled eggplant.
Halve a large eggplant. Make a few incisions. Add a drizzle of olive oil and put in the oven at 200° for approx 30 mins. In the meanwhile boil 500 gram of sweet potatoes until they are soft enough to be smashed.
Mix the sweet potatoes with 4 chopped garlic cloves, the meat of the eggplant, 150 grams of North Sea shrimps, 125 grams of chopped light mozzarella cheese, 1 table spoon of chopped basil, 1 teaspoon of curry powder, 1 table spoon of sour cream (leftover of yesterday ;-)), pepper and salt. Fill the eggplant halves. Finish with 2 table spoons of mixed grated cheese. Spread some cherry tomatoes in the same oven dish. Bake in the oven at 200° for another 25-30 mins (protect with alu foil if the surface would become too dark).
Serve the eggplant on a green salad. Spread the tomatoes. Finish with 50 grams of North Sea shrimps.
The best meal to ignore the dark weather outside.