She -Beh takes its name from a dish created for the restaurant. Eggplants are well done as they are more digestible. Soak dried shrimps in 100 ml (4 fl oz) of water for ½ hour, and use this to moisten the dish. Fresh prawns or salted cod go well in this recipe if desired instead of shrimp.
2-3 tablespoon groundnut oil
1 tablespoon margarine
2 cloves garlic, crushed or finely chopped
1 onion chopped
2 large eggplants, peeled and cubed
1 teaspoon ginger , crushed or finely chopped
2 dried shrimp, washed well and soaked
1 teaspoon tomato puree
½ teaspoon paprika
2 pinches of cinnamon
Black pepper to taste
Salt to taste
1 tablespoon lemon or lime juice
2 blades spring onions, finely chopped
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Put the oil and margarine into a large frying pan, dutchie or wok over a moderate heat. Add the onion, garlic and ginger and cook for approximately 5 minutes or until soft.
Add the eggplant, shrimps and shrimp’s liquid and cook gently, covered, until the eggplants are reduced stirring occasionally.
Stir in the tomato puree, sprinkle on paprika, cinnamon, black pepper, salt and lemon juice and mix well to prevent too much sticking.
Cook for another 10 minutes or until the eggplant is done.
Cuisine Writer
