When a client gives you eggplant you roast it!
Prep Time:15 Minutes
Cook Time: 20-30 Minutes
This eggplant and shrimp sheet pan dinner was marinated overnight and came together quickly for an easy weeknight dinner.
1 pound raw shrimp, peeled and deveined
1 medium size eggplant, peeled and diced
3 tablespoons olive oil
2 cups broccoli, roasted for serving
2 tablespoons garlic, minced
1 tablespoon ginger, minced
1 tablespoon crushed red pepper flakes
1/4 cup honey
1 cup soy sauce
Make the marinade in a medium bowl and place shrimp and eggplant into the bowl.
Cover and marinade overnight if time allows. (You can also use a plastic bag and just dump all the ingredients in with the shrimp and eggplant.)
Heat oven to 400 degrees.
Grab your sheet pan and place a piece of parchment paper on it.
Dump shrimp and eggplant onto one side of the pan.
Place the broccoli on the other side of the pan and dump the remainder of the marinade onto the broccoli.
Roast for 20-30 minutes and serve hot.
Can also serve over white or brown rice if desired.