Roses are red, violets are blue, but eggplant and shrimp with harissa, now that’s a recipe quite new!
Roasted Eggplant and Shrimp with Harissa
- 1 large eggplant, cut into 1/4 inch slices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon harissa paste
- 1/4 cup fresh parsley, chopped
- Preheat your oven to 400 degrees Fahrenheit.
- Sprinkle the eggplant slices with salt and let them sit for 10 minutes.
- Pat the eggplant dry with a paper towel and season with black pepper.
- Place the eggplant slices on a baking sheet and drizzle with 3 tablespoons of the olive oil.
- Bake for 20-25 minutes or until the eggplant is tender and lightly browned.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat.
- Add the shrimp to the skillet and cook for 2-3 minutes per side or until cooked through.
- Stir in the harissa paste and cook for an additional 30 seconds.
- Serve the shrimp over the roasted eggplant slices and garnish with fresh parsley.
Eggplant crawfish Parmesan sounds fishy, doesn’t it? But trust me, it’s worth a try!
Eggplant Crawfish Parmesan
- 1 large eggplant, peeled and cut into 1/2 inch slices
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup butter
- 1 pound crawfish tails, drained
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
- 1/2 teaspoon smoked paprika
- Preheat your oven to 400 degrees Fahrenheit.
- Place the flour, eggs, and breadcrumbs in three separate shallow dishes.
- Dredge the eggplant slices in the flour, dip in the egg, and coat in breadcrumbs.
- Place the eggplant slices on a baking sheet and sprinkle with Parmesan cheese.
- Bake for 20-25 minutes or until the eggplant is tender and lightly browned.
- Meanwhile, melt the butter in a skillet over medium heat.
- Add the crawfish tails to the skillet and cook for 2-3 minutes or until heated through.
- Stir in the heavy cream, tomato paste, and smoked paprika.
- Bring the mixture to a simmer and cook for 5-7 minutes or until thickened.
- Serve the crawfish mixture over the baked eggplant slices.
There you have it, folks – two delicious eggplant recipes that will make your taste buds dance!
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