Description
This vibrant Roasted Eggplant and Shrimp recipe combines tender, harissa-spiced eggplant with perfectly roasted cumin and lemon-seasoned shrimp. With a burst of fresh mint and a touch of lemon juice, this dish offers a delightful balance of smoky, spicy, and citrus flavors, making it an ideal meal for two.
Ingredients
Scale
Eggplant 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
Finishing Touches
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup roughly chopped fresh mint
Instructions
- Preheat the Oven: Set your oven to 400 degrees F to prepare for roasting the eggplant.
- Prepare Harissa Mixture: In a small bowl, whisk together 1/3 cup olive oil, harissa, ground cumin, and 1 teaspoon of salt until fully combined.
- Coat Eggplant: Spread the eggplant chunks evenly on a large rimmed baking sheet. Drizzle the harissa mixture over the eggplant and toss gently to ensure all pieces are evenly coated in a single layer.
- Roast Eggplant: Place the eggplant in the preheated oven and roast for 20 minutes to allow it to soften and begin browning.
- Prepare Shrimp: While the eggplant roasts, in a large bowl, combine the shrimp with 1 1/2 tablespoons olive oil, cumin seeds, lemon zest, the remaining 1 teaspoon of salt, and freshly ground black pepper. Toss to coat evenly.
- Arrange Shrimp for Roasting: Spread the seasoned shrimp in a single layer on a separate rimmed baking sheet.
- Increase Oven Temperature and Add Shrimp: Raise the oven temperature to 425 degrees F. Place the shrimp baking sheet in the oven along with the eggplant. Toss the eggplant and rotate its baking sheet 180 degrees to ensure even roasting.
- Roast Both Ingredients: Roast the shrimp and eggplant for an additional 7 to 10 minutes. The shrimp is cooked when it turns opaque white, curls into a C shape, and reaches an internal temperature of 165 degrees F. The eggplant should be nicely browned and tender.
- Combine and Garnish: Transfer the roasted shrimp and eggplant to a large serving platter. Drizzle with freshly squeezed lemon juice and sprinkle with chopped fresh mint. Serve immediately for best flavor and texture.
Notes
- You can substitute the harissa with a mixture of chili paste and smoked paprika if unavailable.
- To save time, peel the eggplant before cutting if you prefer a less bitter flavor and softer texture.
- Ensure shrimp is fully thawed before seasoning to allow even coating and cooking.
- Use an instant-read thermometer to verify shrimp doneness, preventing overcooking.
- For a spicier dish, add extra harissa or a pinch of cayenne pepper to the shrimp seasoning.
