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.

• Season with salt and pepper. Toss to coat, spread evenly on the baking sheets, and roast for 25 to 30 minutes, or until the sweet potatoes are golden brown and the eggplant is tender, rotating the pans halfway through.

• To make the tahini yoghurt: stir together all the ingredients. If the yoghurt is too thick, thin with water, a tablespoon at a time (up to 4) to reach your desired consistency — which should be thick and creamy.

• Fill the pita with the tahini yoghurt, roasted vegetables, cucumbers, mint, pickled onions, and sprinkles of Aleppo pepper, if desired. Serve with lemon wedges on the side.
  
  Recipe adapted from ‘Love and Lemons: Simple Feel Good Food’ (Avery, an imprint of Penguin Random House LLC)

First published in the JC May 25, 2023