45 minutes
This recipe serves up a delightful combination of spicy shrimp and roasted eggplant, finished with a fresh hint of mint. The balance of flavors and textures will make this dish a standout at your table.
Extra Virgin Olive Oil, plus more for drizzling
tablespoons
Harissa
tablespoons
teaspoons
Kosher Salt, divided
teaspoons
Large Eggplant, cut into 1½-inch chunks
0 lb
Extra-large Shrimp, shelled and deveined
0 oz
Cumin Seeds
teaspoons
Lemon Zest, finely grated
teaspoons
teaspoons
Lemon Juice, for drizzling
to taste
Mint, torn, for garnish
to taste
1. Preheat Oven and Prepare Eggplant
Begin by preheating your oven to 400°F. In a small bowl, whisk together ⅓ cup of olive oil, 2 tablespoons of harissa, 1½ teaspoons of ground cumin, and 1 teaspoon of kosher salt. Toss the eggplant chunks in this mixture until they are well coated, then spread them evenly on a large rimmed baking sheet.
2. Roast Eggplant
Roast the eggplant in the preheated oven for about 20 minutes until they start to become tender and golden.
3. Prepare and Roast Shrimp
While the eggplant roasts, prepare the shrimp. Pat the shrimp dry, then toss with 1½ tablespoons of olive oil, ½ teaspoon of cumin seeds, ½ teaspoon of lemon zest, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Raise the oven temperature to 425°F and spread the seasoned shrimp on a second rimmed baking sheet. Roast for 7 to 10 minutes, until opaque and cooked through.
4. Combine and Garnish
Combine the roasted shrimp and eggplant on a serving platter. Drizzle with olive oil and lemon juice, then garnish with torn fresh mint leaves.
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