Recipes
Recipe: Aubergine shawarma tray bake
Make supper simple with this meatless spin on a Middle Eastern favourite
May 10, 2024 07:30
Make supper simple with this meatless spin on a Middle Eastern favourite
May 10, 2024 07:30Cook: 25 - 30 minutes
Serves: 4
If you love big, bold flavours, you have to try this veggie riff on Middle Eastern shawarma, with thinly sliced aubergine and sweet potatoes stepping in for the traditional meat. Pile everything onto a platter (or one of the baking sheets) and let everyone assemble their own.
Method:
Preheat oven to 220°C and line two large baking sheets with baking parchment.
Make the shawarma spice: Whisk together the cumin, smoked paprika, cinnamon, cardamom, and turmeric. Set aside.
Place the eggplant on one of the baking sheets and the sweet potatoes on the other. Generously drizzle the aubergine with olive oil, and lightly drizzle the sweet potatoes. Sprinkle 2 teaspoons of the shawarma spice over the aubergine and the remaining 1 teaspoon over the sweet potatoes. Store the remaining spice for another use.
Shawarma spice:
1 tbsp ground cumin
1 tbsp smoked paprika
1½ tsp cinnamon
1½ tsp ground cardamom
1½ tsp ground turmeric
For the vegetables:
1 medium aubergine, sliced into ½ cm-thick half- moons
1 sweet potato, sliced into ½ cm-thick half-moons
Extra-virgin olive oil, for drizzling
1 tbsp shawarma spice (as above)
Sea salt and freshly ground black pepper
Tahini yoghurt:
240ml full fat Greek yoghurt
60ml tahini
2 tbsp fresh lemon juice
2 garlic cloves, grated
1 tsp ground cumin
1 tsp sea salt
½ tsp ground cardamom
To serve:
4 pitas, warmed
Aleppo pepper (optional)
2 Persian cucumbers, thinly sliced
Fresh mint, parsley, or coriander sprigs
Lemon wedges
