Protein Swap | Golden Greek Shrimp & Eggplant
Maroulosalata with Pita Chips & Dill
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Dipping golden-brown discs of eggplant into creamy, garlicky tzatziki is pure summer joy. They’re accompanied by more Greek elements, like a lemony lettuce salad brimming with dill and air-crisped pita, and shrimp seasoned with oregano, paprika and cinnamon.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Head of lettuce
- 14g Dill
- 1 Eggplant
- 1 Lemon
- 60g Garlic-cucumber yogurt (tzatziki)
- 1 Artisanal pita
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk, Shrimp, Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Zester
Air fryer
Total Fat
27 g
Saturated Fat
4 g
Sodium
1540 mg
Total Carb
52 g
Sugars
16 g
Protein
31 g
Fibre
15 g
Preparation
Mise en place
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Zest and juice the lemon.
- Cut the eggplant crosswise into ½ inch pieces; season generously with salt.
- Roughly chop the lettuce.
- Pick the dill fronds off the stems; roughly chop the leaves.
- Tear the pita into bite-size pieces. In a medium bowl, toss with a generous drizzle of oil and S&P.
Make the pita chips
- Add the pita to the air fryer basket and fry, 2 to 4 min., until beginning to crisp.
- Return to the bowl and season with a pinch of the spices and ½ the lemon zest.
Fry the eggplant
- In a large bowl, combine the eggplant, a drizzle of oil and ½ the remaining spices.
- Air to the air fryer basket and fry, 4 to 6 min. per side, until tender and browned.
- Reserve the bowl.
Cook the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the maroulosalata
- In the reserved bowl, combine the lemon juice, remaining lemon zest, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, pita chips and dill.
Plate your dish
- Divide the maroulosalata, shrimp and eggplant between your plates.
- Serve the tzatziki on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
