Sheet Pan Shrimp and Eggplant

Sheet Pan Shrimp and Eggplant

(serves 2)

The very first time I sent Mister to the store to pick up a few items and eggplant was on the list, he texts me with the “what is eggplant and where do I find it?” query.  I sent him back an emoji and the word “produce”. He tells me later that he finds some other mister also wandering around the produce department, also looking befuddled, and they try to interpret together. I imagine their conversation would have been a great bit on a Seinfeld episode.  Success was found, eggplant came home!

So let me stop for just a second here – don’t be hating on this recipe before you even get to the ingredient list.  Eggplant gets a bad rap just because it’s purple, and it’s one of those ingredients that when prepared correctly, it is divine, but when it’s not, it can scar a child for the rest of their life!  We’re going to do it the divine way so that it’s soft and creamy on the inside, toasty and crispy on the outside, and it’s packed with all kinds of flavor. Also, this is literally a one sheet pan meal, so there’s easy clean-up for you, too.

This recipe is loosely based on one from the cookbook “Dinner” by Melissa Clark.

 

Ingredients:

8-10 oz shrimp, peeled, deveined, and with tails on

1 Globe Eggplant, firm, leave skin on

4 Tbls olive oil, divided

1 lemon

Turkish Seasoning (I like Penzey’s) *

10-15 fresh mint leaves

 

Directions:

Preheat your oven to 400 degrees.

Dice your eggplant into cubes and toss in a bowl with 3 Tbls of olive oil and 1 Tbls of Turkish Seasoning.

Spread the eggplant out onto the sheet pan and roast for approximately 20 minutes, stirring once.  Your eggplant should be gently toasted.

 

In the meantime, rinse and pat dry the shrimp.  Toss the shrimp with the remaining tablespoon of olive oil, a dash of salt and pepper, and the zest from half of the lemon.

After 20-ish minutes of roasting your eggplant, add the shrimp to the sheet pan, raise the oven temp to 425, and toss the sheet pan back in for 7-9 minutes so that the shrimp are opaque and cooked through. (The tails should be bright pink.)

Take your sheet pan out of the oven, spritz everything with half of the lemon, and sprinkle mint leaves over the top.  The lemon will give everything a bright flavor, and the mint will add a freshness and spark of green to your bites.  Plate it up and serve!

* If you don’t have Turkish Seasoning, no worries!  Use 1 teas salt, ½ teas black pepper, 1 Tablespoon oregano, ¼ teas onion powder, and 1/8 teas cayenne. 

 

 

Nutritional Info: (per serving)

Calories           410 kcal

Carbs               13 g

Fat                   29 g

Protein            27 g

Sugar               6 g

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