Flavorful Vegan Shawarma: A Middle Eastern Delight

Ingredients

  • 1 large eggplant (about 1 pound)
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • Salt to taste
  • 4 pita breads
  • 1 cucumber, thinly sliced
  • 2 tomatoes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup shredded lettuce
  • For the tahini sauce
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1 - 2 tablespoons water

Steps and instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut the eggplant into thin strips, about the size of a pencil.
  3. In a large bowl, combine the olive oil, cumin, turmeric, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Add the eggplant strips and toss until they are well coated.
  4. Spread the eggplant strips out on the prepared baking sheet and bake for 20-25 minutes, or until they are crispy and browned.
  5. While the eggplant is baking, prepare the tahini sauce. In a small bowl, combine the tahini, lemon juice, minced garlic, and salt. Stir until smooth. If the sauce is too thick, add water a tablespoon at a time until it reaches your desired consistency.
  6. Warm the pita breads in the oven for a few minutes, or on a skillet over low heat.
  7. To assemble the shawarma, spread a spoonful of tahini sauce on a pita bread. Top with a generous amount of the baked eggplant, followed by cucumber, tomato, red onion, and lettuce.
  8. Roll up the pita breads tightly and serve the vegan shawarma immediately.

Tools for making

  • Baking sheet - Used to bake the eggplant strips in the oven.
  • Parchment paper - Placed on the baking sheet to prevent the eggplant from sticking.
  • Large bowl - Used to coat the eggplant strips with the spice mixture.
  • Small bowl - Used to prepare and mix the tahini sauce.
  • Skillet - Optional, used to warm the pita breads on the stovetop.
  • Oven - Preheated and used to bake the eggplant and warm the pita breads.
  • Knife - Used to cut the eggplant into thin strips and slice the cucumber, tomatoes, and red onion.
  • Cutting board - Used as a surface for cutting the eggplant and vegetables.
  • Spoon - Used to spread the tahini sauce on the pita breads.

Recipe variations

  • Substitute the eggplant with portobello mushrooms for a mushroom shawarma.
  • Use zucchini or yellow squash instead of eggplant for a different flavor profile.
  • Try different spices such as curry powder, za'atar, or harissa paste for a spicier twist.
  • Instead of pita bread, use tortillas or wraps to make vegan shawarma wraps.
  • Add roasted bell peppers or grilled vegetables for added flavor and texture.
  • Include plant-based protein alternatives such as marinated tofu or tempeh in the shawarma filling.
  • Experiment with different sauces like a spicy sriracha mayo or a creamy avocado sauce.
  • Add pickles or olives for a tangy and briny element.
  • For a gluten-free option, use gluten-free pita bread or lettuce wraps.
  • Incorporate different toppings like hummus, vegan tzatziki, or vegan cheese.

Recipe overview

Indulge in the delicious flavors of Middle Eastern cuisine with this Vegan Shawarma recipe. Traditionally, shawarma is a dish made from marinated meat, but we'll be using eggplant as our primary ingredient to make this vegan-friendly. The eggplant is thinly sliced and coated in a blend of spices before being baked until crispy. The result is a wonderful mix of smoky and spicy flavors. This dish is assembled in warm pita bread with an assortment of fresh vegetables, and finished off with a creamy tahini sauce. Each bite is a burst of textures and flavors - crunchy vegetables, soft pita, and crispy spiced eggplant all brought together with the smooth tahini sauce. Not only is this Vegan Shawarma recipe incredibly tasty, it's also healthy and easy to prepare. Whether you're a long-time vegan or just exploring plant-based alternatives, this is a must-try dish. Set aside 30-40 minutes and let's get started!

Common questions

  1. Can I use a different type of vegetable instead of eggplant? Yes, you can use zucchini or portobello mushrooms as a substitute for eggplant. Just make sure to adjust the cooking time accordingly.
  2. Is there a gluten-free alternative to pita bread? Yes, you can use gluten-free tortillas or lettuce wraps as an alternative to pita bread.
  3. Can I make the tahini sauce ahead of time? Absolutely! The tahini sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 5 days.
  4. Can I add other toppings to the vegan shawarma? Of course! Feel free to add your favorite toppings such as pickles, olives, hummus, or hot sauce to customize your vegan shawarma.
  5. How do I store leftovers? If you have any leftovers, store the components separately. Keep the baked eggplant in an airtight container in the refrigerator for up to 3 days. Store the tahini sauce in a separate container. When ready to eat, reheat the eggplant and assemble the shawarma.

Serving dishes and utensils

  • Baking sheet - Used to bake the eggplant strips in the oven.
  • Parchment paper - Placed on the baking sheet to prevent sticking and make clean-up easier.
  • Large bowl - Used to coat the eggplant strips with the spice mixture.
  • Small bowl - Used to mix the ingredients for the tahini sauce.
  • Spoon - Used to stir the tahini sauce until smooth.
  • Skillet - Used to warm the pita breads if not using the oven.

Origin stories

Shawarma, a culinary icon of the Middle East, was originally contrived from the Turkish word "çevirme," which means "turning." This refers to the traditional method of grilling a stack of meat slices on a vertical spit, which slowly rotates to ensure even cooking. As the outer layers are roasted to perfection, they are thinly sliced and served. While meat has been the traditional filling, the evolution of dietary preferences has led to creative adaptations like this Vegan Shawarma recipe, where eggplant takes center stage. This dish is a testament to the culinary flexibility and innovation that transcends borders, embracing both tradition and modern dietary needs.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.