This dish is super-fast, healthy and full of flavor. The spicy harissa and smoky cumin compliment the natural sweetness of the shrimp.
Technique tip: Don't add the salt until the end to ensure that the eggplant gets extra crispy.
Swap option: Replace shrimp with any preferred protein cut into small pieces.
Heat the oil in a large non-stick pan over medium-high heat. Once hot add the eggplant and let brown for about 3 minutes.2.
Next, add the harissa and cumin, stir to toast the spices about a minute.3.
Toss in the shrimp, garlic, lemon zest and salt.4.
Allow the shrimp to cook, stirring occasionally, for about 2 minutes.5.
Drizzle the lemon juice over the top, sprinkle over the basil and serve with couscous.