Eggplant & Mushroom Shawarma
Slow roasted eggplant and mushrooms coated with warm shawarma spices, and layered into a pita with with green tahini, tomato, onion and pickles.
Ingredients
Shawarma
- 2 large eggplants ~1kg, sliced lengthwise into 1 cm thick slices
- 5 large mushrooms ~375g, kept whole
- 1/2 red onion
Marinade
- 2 –3 tbsp extra-virgin olive oil
- 4 cloves garlic crushed
- Juice of 1/2 lemon ~2 tbsp
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp ground cardamom
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 1/2 tsp salt or 1 tsp sea salt flakes
- 1/8 tsp black pepper
Green Tahini
- 1 garlic clove
- 1 handful flat-leaf parsley
- 1/3 cup tahini
- 1/4 cup cold water
- 1/2 tsp sea salt
- Juice of 1/2 lemon
Onion, Parsley & Sumac Mix
- 1 red onion thinly sliced
- 2 tbsp chopped parsley
- 1 tsp sumac
To Serve
- 1-2 Tomatoes, sliced
- 6-8 Pickled cucumbers / gherkins / baby cucumbers sliced if large
- 8-10 Pickled chillies
- 10-12 Mini pita bread or Lebanese bread you can also use tortillas
Instructions
- Lightly salt the eggplant slices and set aside for 5-10 minutes.
- Meanwhile, make the marinade by mixing olive oil, garlic, lemon juice, coriander, cumin, cardamom, paprika, cayenne, salt and pepper.
- Preheat oven to 180°C.
- Coat the eggplant and mushrooms well in the marinade.
- Layer the eggplant onto your skewer tray, stacking tightly.
- Place mushrooms around the base.
- Skewer the half red onion on top.
- Cover with foil and bake for 1 hour.
- Remove foil and bake for another 20 minutes, until golden and caramelised.
- Whilst it roasts, make the green tahini by blending garlic, parsley, tahini, water, salt and lemon juice until smooth.
- Rest for 5–10 minutes to thicken.
- Adjust consistency if needed.
- To make the onion, parsley and sumac mix, simply combine sliced red onion, chopped parsley and sumac.
Serve
- Slice the eggplant and mushroom shawarma using a knife
- Serve in warm pita with:
- Green tahini
- Onion parsley sumac mix
- Tomato
- Pickles
- Pickled chilli
