Langustini tails with okra and grilled eggplant

All a good seafood dish needs is olive oil, garlic and parsley. You could argue for white wine, butter, creme fraiche but I like the pure taste. I use the same recipe for mushrooms: olive oil, garlic and parsley. It's hard to mess up, very tasty and allows to showcase the main ingredients rather than overpowering it.

Langustini
1 cup thawed or fresh cooked langustini tails
2 cloves garlic
2 tbsp parsley
1 tbsp olive oil
Juice of a half lemon

Heat the olive oil in a saute pan. Add the garlic and shortly after the parsley. Careful not to burn the garlic. If you do - and you will quickly notice the brown color of the garlic - start over again. It is not worth eating a bitter dish and wasting great ingredients. Add the langustini tails and saute for 2 mins. Squeeze half a lemon. Allow to reduce another minute. Serve hot.

Okra 
1/2 red onion
2 cloves garlic
2 cups sliced okra

Slice the okra diagonally. Heat olive oil (or oil of choice) in a saute pan, add the onion and cook until translucent. Add the okra and then the garlic. Saute for about 8 min or until cooked.