Go Back
–+ servings
eggplant shawarma on naan with tzatziki sauce, schug, roasted garbanzo beans, cucumbers, tomatoes, red onion and cilantro on a white plate sitting on top of a dark weathered wood surface with a grey linen

Eggplant Shawarma

Krista Stechman
A vegetarian shawarma! This is an exciting and delicious way to enjoy shawarma, vegetarian style. Shawarma with eggplant, roasted chick peas, tomato, cucumber, red onion, olive, feta, tzatziki sauce and schug sauce.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course dinner, lunch
Cuisine middle eastern
Servings 4 people
Calories 710 kcal

Equipment

  • oven
  • stove
  • food processor

Ingredients
  

Making the shawarma and chickpea spice blends

  • 1 teaspoon kosher salt
  • 1 tablespoon sweet paprika
  • 1 tablespoon cumin
  • 1 tsp coriander
  • 1.25 tsp cinnamon
  • 1 teaspoon crushed red pepper
  • ½ teaspoon black pepper
  • 2 tablespoon garlic powder
  • 2 tablespoon cumin
  • 1 tablespoon ancho chile powder
  • 1 tablespoon sweet paprika
  • 1 teaspoon cayenne
  • 1 tbsp fennel seed
  • 1 tablespoon coriander
  • 2 tablespoon brown sugar
  • 1 teaspoon cardamom
  • 1 tablespoon salt

Making the schug

  • ½ teaspoon caraway seeds toasted
  • 5 jalapeno tops cut off
  • 1 cup cilantro fresh
  • 1 cup parsley fresh
  • 6 cloves garlic
  • 1 tsp salt tt
  • ⅛ teaspoon cardamom ground
  • ½ tsp cumin
  • ½ cup olive oil
  • 1 tablespoon fresh lemon juice

For the eggplant

  • 2 eggplant large
  • 1 teaspoon salt
  • 4 cloves garlic
  • 1 teaspoon lemon juice fresh

Tzatziki sauce

  • 1 english cucumber half grated, half small dice
  • 1 cup greek yogurt
  • 2 cloves garlic
  • 2 tablespoon red wine vinegar
  • 1 tablespoon fresh dill chopped
  • ½ teaspoon salt or to taste

For the toppings

  • 1 english cucumber sliced
  • 1 tomato sliced
  • ¼ red onion thin sliced
  • ¼ cup kalamata olives
  • ⅓ cup feta crumbled
  • 8 sprigs fresh cilantro

Warming the naan

  • 4 pieces naan
  • 1 drizzle olive oil

Instructions
 

Making the shawarma and the chickpea spice blends

  • Add the first 7 dry spices to a bowl and mix well with a whisk. That is the shawarma spice blend. Add the last 10 dry spices to a bowl and mix well with a whisk. That is the chickpea spice blend.

Making the schug

  • Preheat the oven to 350 degrees Fahrenheit.
    2. Put the caraway seeds on a baking sheet and into the oven for 5-8 minutes or until they start to lightly brown and become aromatic.
    3. Cut the top stem off the jalapenos.
    4. Cut the bottom portion of the cilantro and parsley off where the leaves end. It's not necessary to take all of the stems out.
    5. Peel your garlic.
    6. Place all schug ingredients into a food processor except the olive oil. Start blending and slowly drizzle the olive oil in while blending. Blend until all large chunks are gone.
    7. Taste and check your salt level. Add more if needed.

Prepping the eggplant

  • Preheat oven to 400 degrees Fahrenheit.
    2. Cut the ends off the eggplant and slice into planks. Lay the planks flat on a baking sheet and salt them with ½ teaspoon salt. Let the eggplant sit 30 minutes before wiping all moisture and salt off with a kitchen towel or paper towel. Repeat with the other side of the eggplant.
    3. After drawing the excess moisture out of the eggplants, cut them into ¾ inch chunks.
    4. Drizzle olive oil over the top of the eggplant. Mince your garlic. Add garlic, lemon juice and season them with a good amount of the spice blend. Roast the eggplant for 8-10 minutes.

Making the tzatziki sauce

  • Grate ½ the english cucumber and drain the liquid off. Dice the other half of the cucumber.
    2. Add drained cucumber, diced cucumber, greek yogurt, garlic, red wine vinegar, fresh dill and salt to a mixing bowl. Whisk until thoroughly combined.

Slice toppings and warm naan

  • Slice the english cucumber, red tomato and red onion into thin slices.
    2. Heat a large skillet over medium heat, add a drizzle of olive oil and add the naan. Turn them over one time after the first side starts to get a light brown coloring all over. Do the same thing with the second side.
    3. Build your eggplant shawarma. Smear the schug and tzatziki onto the naan. Add the eggplant, cucumbers, tomato, red onion, olives and feta. Enjoy!

Nutrition

Calories: 710kcalCarbohydrates: 104gProtein: 24gFat: 24gSaturated Fat: 6gTrans Fat: 1gCholesterol: 24mgSodium: 4994mgPotassium: 1420mgFiber: 16gSugar: 25gVitamin A: 5033IUVitamin C: 61mgCalcium: 393mgIron: 8mg
Tried this recipe?Let us know how it was!