Melissa Clark’s Spicy Roasted Shrimp with Eggplant and Mint · Faith Middleton's Food Schmooze

Ingredients

• 1/3 cup plus 1-1/2 tablespoons extra virgin olive oil (plus more as needed)
• 2 tablespoons harissa
• 1-1/2 teaspoons ground cumin
• 1-1/4 teaspoons kosher salt
• 1 large eggplant (1 pound) (cut into 1-1/2-inch chunks )
• 12 ounces extra-large shrimp ( shelled and deveined )
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon freshly ground black pepper
• lemon juice (for drizzling)
• Torn fresh mint leaves (for garnish)