Prawn and Aubergine

This is not as fiddly as it might sound, since all you do to the aubergine is bake it (if you’re making the garlic and pea crostini, you can roast the garlic for that at the same time), and there aren’t enough prawns to make peeling them a nightmare. The aubergine tempers the heat of the pepper-spiked prawns, and makes them more spreadable. I get the prawns from the fishmonger or the fish counter of my local supermarket.