🥙 Middle Eastern Vegetarian

Eggplant Shawarma

Name: Eggplant Shawarma
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 tsp Salt; 3 cloves, crushed Garlic; 1, juiced Lemon; 2 tbsp Olive Oil; 1 tsp Ground Cumin; to serve Pita Bread; 2 large Eggplant; 1 tsp Ground Cardamom

🥙 Middle Eastern

Smoky grilled eggplant with a bright marinade — charred edges, juicy centre, and a squeeze of lemon to finish. About 22 minutes from fridge to table.

Prep 15 min Cook 7 min Serves 4 Easy

Ingredients

Salt1 tsp
Garlic3 cloves, crushed
Lemon1, juiced
Olive Oil2 tbsp
Ground Cumin1 tsp
Pita Breadto serve
Eggplant2 large
Ground Cardamom1 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Whisk the Olive Oil, lemon juice, garlic, ground cumin and salt into a quick marinade.
2
Coat the eggplant completely and let it sit for at least 20 minutes (overnight is even better).
3
Get the grill or griddle pan screaming hot.
4
Grill the eggplant in a single layer, turning once, until charred in spots and cooked through.
5
Rest for 5 minutes, then finish with fresh parsley and extra lemon.

Chef's tip

Don't move the eggplant for the first 3 minutes; a proper crust releases itself.

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Watch how it's made

Video: Spicy Aubergine Shawarma with Tzatziki - Nutriday · on YouTube