One-Pan Harissa Shrimp with Blistered Eggplant and Basil

submitted by Mary Reid

preparation time: 15 minutes

serves 2

½ cup olive oil, plus more as needed

1 large eggplant cut into 1 ½-inch chunks

2 tablespoons harissa

1½ tablespoons cumin

1 pound large shrimp, shelled and deveined

4 cloves garlic, chopped

½ lemon, zested and juiced

salt

basil leaves, torn

steamed couscous, for serving

Heat the oil in a large, non-stick pan over medium-high heat. Once hot, add eggplant and sauté until slightly brown on the outside and almost soft inside. Add harissa and cumin; stir to toast spices for one minute. Add shrimp, garlic, lemon zest and salt.

Cook stirring until shrimp is done, about 2 minutes. Drizzle the lemon juice over the top, add basil, and serve over couscous.

This dish is super-fast, healthy and full of flavor. The spicy harissa and smoky cumin compliment the natural sweetness of the shrimp. Don’t add the salt until the end to ensure the eggplant is extra crispy.

Swap option: substitute any preferred protein cut into small pieces for shrimp. Or omit the protein for a terrific side dish.