Spicy Roasted Shrimp with Eggplant and Mint
  1. Heat the oven to 400°F.
  2. In a small bowl, whisk the 1/3 cup olive oil with the harissa, ground cumin, and 1 teaspoon of the salt. Spread the eggplant chunks on a large rimmed baking sheet and toss with the harissa mixture. Roast, tossing occasionally, until lightly browned all over, about 20 minutes.
  3. While the eggplant is cooking, pat the shrimp very dry with paper towels. In a bowl, toss the shrimp with the remaining 1-1/2 tablespoons oil, cumin seeds, lemon zest, remaining 1/4 teaspoon salt, and black pepper. Arrange the shrimp in a single layer on another rimmed baking sheet.
  4. Raise the oven temperature to 425°F. Transfer the shrimp to the oven, and roast along with the eggplant until the shrimp are just opaque and the eggplant is golden brown and tender, about 7 to 10 minutes. If the shrimp cooks through but the eggplant needs more time, remove the shrimp from the oven and continue to roast the eggplant until browned.
  5. Combine the shrimp and eggplant on a large platter or on individual serving plates. Drizzle with olive oil and lemon juice, top with mint leaves, and serve.
Recipe Notes

Total Time: 40 Minutes