By chef Christos Chadjilyras
- 100gr penne
- 6 shrimps cleaned
- 1 smoked eggplant puree
- 1 cup tomato sauce
- Basil leaves
Boil the penne according to the instructions, strain them and leave them to cool. Salt the shrimps and bake them on the grill.
Heat the tomato sauce, add basil, the cooked shrimps and penne.
Serve on a layer of eggplant puree.