Local Food

Penne with grilled shrimps and smoked aubergine

By chef Christos Chadjilyras


  • 100gr penne
  • 6 shrimps cleaned
  • 1 smoked eggplant puree
  • 1 cup tomato sauce
  • Basil leaves


Step 1:

Boil the penne according to the instructions, strain them and leave them to cool. Salt the shrimps and bake them on the grill.

Step 2:

Heat the tomato sauce, add basil, the cooked shrimps and penne.

Step 3:

Serve on a layer of eggplant puree.