Roasted Eggplant and Shrimp with Harissa
This roasted eggplant and shrimp with harissa tray bake recipe is flavorful and ready in only 40 minutes (much of which is hands-off time). The eggplant becomes so soft and succulent - it almost melts in your mouth.
If you've never cooked with harissa before, I think you'll like it. It's a spicy chili paste that's used in Middle Eastern and North African cooking. It's a little different between countries, but it's most often a paste of smoked chilis (red peppers, Baklouti, and Serrano) with lots of spices, including cumin, caraway, and coriander.
It’s important to serve this meal almost immediately after it’s out of the oven, because the shrimp are deliciously warm and juicy. They don’t reheat very well, so I’d recommend against leftovers. The shredded mint and the splashes of lemon juice are essential though. They brighten up the dish and bring out more flavor.
I hope you enjoy this wonderfully delicious roasted eggplant and shrimp recipe!
- 1 large eggplant, cut into 1-inch chunks
- 1/3 cup + 1 tablespoon olive oil
- 2 tablespoons harissa
- 1 1/2 teaspoons ground cumin
- 2 teaspoons salt
- 12 ounces shrimp, shelled and deveined
- 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
Nutrition Information per serving
This recipe is adapted from the Spicy Roasted Shrimp recipe on page 131 of Melissa Clark's cookbook, Dinner.