Description
This Roasted Eggplant and Shrimp recipe combines tender, harissa-spiced eggplant with perfectly roasted cumin and lemon-flavored shrimp. A simple, flavorful dish that’s quick to prepare and makes a delightful light meal for two.
Ingredients
Scale
Eggplant and Harissa Mixture
- 1 large eggplant, cut into 1-inch chunks
- 1/3 cup olive oil
- 2 tablespoons harissa
- 1 1/2 teaspoons ground cumin
- 2 teaspoons salt, divided
Shrimp Mixture
- 12 ounces shrimp, shelled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon cumin seeds
- 1 teaspoon lemon zest
- 1 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup roughly chopped fresh mint
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the eggplant.
- Make the Harissa Mixture: In a small bowl, whisk together 1/3 cup olive oil, harissa, ground cumin, and 1 teaspoon of salt until well combined.
- Prepare the Eggplant: Spread the cut eggplant chunks on a large rimmed baking sheet in a single layer. Drizzle the harissa mixture over the eggplant and toss gently to coat all the pieces evenly.
- Roast the Eggplant: Place the eggplant in the oven and roast for 20 minutes. The eggplant should begin to soften and brown.
- Prepare the Shrimp Mixture: While the eggplant roasts, in a large bowl combine the shrimp, 1 1/2 tablespoons olive oil, cumin seeds, lemon zest, the remaining 1 teaspoon salt, and freshly ground black pepper. Toss to coat the shrimp thoroughly.
- Arrange Shrimp on Baking Sheet: Spread the shrimp evenly on a separate rimmed baking sheet, ensuring they are in a single layer for even cooking.
- Increase Oven Temperature and Add Shrimp: Raise the oven temperature to 425 degrees Fahrenheit. Place the shrimp in the oven and simultaneously toss the eggplant and turn its baking sheet 180 degrees to promote even cooking.
- Roast Shrimp and Finish Eggplant: Roast both trays in the oven for 7 to 10 minutes. Shrimp should turn a little white and form a C shape, reaching an internal temperature of 165°F. The eggplant should be nicely browned and tender.
- Combine and Garnish: Transfer the roasted shrimp and eggplant to a large platter. Drizzle with freshly squeezed lemon juice and sprinkle with chopped fresh mint. Serve immediately while warm.
Notes
- You can adjust the harissa amount to make the dish more or less spicy according to your taste.
- Ensure shrimp are in a single layer to roast evenly and avoid steaming.
- Use an instant-read thermometer to check shrimp doneness for safe consumption.
- Fresh mint adds a refreshing contrast but can be substituted with cilantro or parsley if preferred.
- Leftovers can be refrigerated for up to 2 days and reheated gently.