Drop eggplant into a pan with boiling water and salt. Cover and cook until tender about 15minutes. Drain and set aside. Saute tomatoes, green onions and jalapenos in oil for 7 minutes. Add shrimp and cook until shrimp turn pink. Add salt, ginger and tomato paste. Mix well. Add eggplant, stir well. Sprinkle with parsley and serve.
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