PREPARATION OF TANDOORI SHRIMP

Cut the heads off the shrimp, remove the shells and clean the casings.

In a bowl, add the lemon juice and the tandoori.

Pour the shrimps and let marinate for at least one hour.

PREPARATION OF THE BABA GANOUSH

Preheat the oven to 230° Celsius.

On the fire, in a hot frying pan, you pour a dab of ghee and you roast the coriander, the mint (if powdered or dry) and the garlic.

Prick the eggplant with a fork.
Place it on a baking sheet and let it cook until it is tender and the skin is crackling (about 30 to 40 minutes).
Remove from oven and let cool.

Cut the eggplant in half. Use a spoon to scoop out the flesh.
In a container, you pour the flesh of the eggplant, the tahini, the lemon juice, the garlic, the coriander, the mint then you mix the preparation while adding a net of olive oil if necessary.
Add salt and pepper.
Put it in the fridge for 1 hour. Take it out and leave it for a few minutes at room temperature.

SERVING

In a hot pan with a little oil pour the shrimps. The shrimps are ready when the water of the lemon has evaporated.

Serve the tandoori shrimp with baba ganoush (cold or warm) and a little rice.