Eggplant timbale with fresh cheese and garlic shrimp tails.

We buy raw shrimp tails, peeled and vacuum frozen and let them defrost. Once this is done, put them in a colander to drain the water.

Cut the eggplant in half and make parallel cuts in one direction and in the opposite direction so that they are like squares, without cutting the skin. Season with salt and pepper and add a little olive oil. In airfryer they are done in 20 minutes at 175°C, in oven 30 minutes at 180°C. *Remember that the food is weighed raw, in the end the cooked eggplant without skin was 100 gr.

Chop a piece of onion finely. Pour the oil in a frying pan with the chopped garlic, a cayenne pepper and the onion over very low heat. Dry the shrimp tails with a clean cloth and add them to the pan until they are cooked.

Dice a small tub of fresh skimmed cheese.

To plate it (I broke the skin of the eggplant 😌) we take a timbale mold and put the layer of eggplant, then the layer of fresh cheese and on top the shrimp tails. *The package of tails weighs about 250 grams raw, 13 will fit, make them all and use the ones you want.