Shawarma Eggplant Skewers

Name: Shawarma Eggplant Skewers
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 2 eggplants, cut into 2 inch pieces; 4 pita breads, to serve (optional); 200g (1/2 can) chickpeas, drained and rinsed; 2 tbsp olive oil; 2 tbsp lemon juice; 1 tbsp tahini; 1 tbsp water, or more as needed; 1 garlic clove; Salt and black pepper, to season; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp maple syrup; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp dried oregano; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper, optional; Salt and black pepper, to season; 1 head little gem lettuce, chopped; 1 tomato, diced; 1/2 cucumber, diced; 1/2 green capsicum, diced; 2 radishes, diced; 1 spring onion, sliced; 1 tbsp parsley, chopped; 1.5 tbsp olive oil; 1 tbsp lime juice; 1 tsp sumac

9 steps

Prep:40minCook:20min

This is a true Middle-Eastern flavour profile with the twist of using eggplant and serving on a

Updated at: Tue, 16 Jan 2024 08:04:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories348.9 kcal (17%)

Total Fat23.3 g (33%)

Carbs33.6 g (13%)

Sugars15.2 g (17%)

Protein6.3 g (13%)

Sodium781.7 mg (39%)

Fiber11.1 g (40%)

% Daily Values based on a 2,000 calorie diet

Instructions

Marinade:

Step 1

Whisk all the marinade ingredients together in a small bowl until combined.

Step 2

Place eggplant in a large bowl and pour marinade on top. Toss to thoroughly coat all the pieces. Allow to marinate in the fridge for at least 30 minutes (though ideally 2 hours or overnight).

Hummus

Step 3

In a blender, mix all ingredients together to form a thick paste. Set aside until serving.

Salad:

Step 4

Vigorously whisk together the dressing ingredients until well emulsified, then set aside.

Step 5

In a large bowl combine the salad ingredients, tossing to mix.

Step 6

Drizzle dressing over the salad bowl, tossing again to ensure even distribution.

Skewers:

Step 7

Thread the pieces of marinated eggplant onto a wooden skewer, leaving some room at the top and bottom of the skewers.

Step 8

Heat oil in a griddle pan over medium-high heat. Lay skewers on pan leaving a bit of room between each. Cook for 4-6 minutes or until charred before flipping to cook the other side.

Serving:

Step 9

Split Fattoush between plates and top with grilled skewers, sprinkling over a touch of chopped parsley and lemon juice. Serve with some pita bread or hummus if desired.