A vibrant plate layered with colorful greens, purples, oranges, and whites from the falafel, salad, and tahini drizzle. The majesty of the roasted eggplant crowned with the scatter of pomegranate seeds, mint, and a drizzle of ruby red pomegranate molasses is a sight to behold.

Roasted Eggplant and Chickpea Shawarma

Name: Roasted Eggplant and Chickpea Shawarma
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 large eggplant halved lengthwise; 1 cup chickpeas soaked overnight; 1 cup tahini; Juice of 2 lemon juiced; 2 cloves garlic minced; 1 large bunch fresh parsley finely chopped; 1 ripe pomegranate seeds removed; 4 pita; olive oil; salt; pepper; pomegranate molasses for drizzling (optional)

A colorful, flavorful fusion of Middle Eastern flavors

Category Main Course

Prep 25 minutes

Cook 45 minutes

Style Middle Eastern

Technique Roasting

Diet Friendly Vegan

Daily recipe · November 01, 2024

A little about this dish

In honor of World Vegan Day, we'll be exploring the flavors of Middle Eastern Cuisine with a vegan spin. The key ingredients in our dish are eggplants, chickpeas, and tahini, all of which are staples in vegan diets due to their nutritional benefits and the rich, satisfying flavors they offer.

Ingredients (for 4)

Large eggplant — 2 — halved lengthwise
Chickpeas — 1 cup — soaked overnight
Tahini — 1 cup
Lemon — Juice of 2 — juiced
Garlic — 2 cloves — minced
Fresh parsley — 1 large bunch — finely chopped
Ripe pomegranate — 1 — seeds removed
Pita — 4
Olive oil —
Salt —
Pepper —
Pomegranate molasses — — for drizzling (optional)

Preparation

Step 1 — 🔥🌡️🕓

Preheat your oven to 400 degrees.
Step 2 — 🥣🧂👌

Toss the chickpeas in a bowl with olive oil, salt, and pepper until they are well coated.
Step 3 — 🍆💧🧂

Place the eggplant halves, cut side up, on a large baking sheet. Drizzle them with olive oil and season with salt and pepper.
Step 4 — 🍆🔥🕠

Roast the eggplants in the preheated oven for 30 minutes, then add the seasoned chickpeas to the baking sheet and continue cooking for another 15 minutes.
Step 5 — 🍋🌿🌰

In a bowl, combine tahini, lemon juice, garlic, and half of your chopped parsley. Season with salt and pepper to taste. Add a bit of water if necessary, to achieve your desired consistency.
Step 6 — 🍞🍆🎆

Lightly toast the pitas. Then, spread a generous amount of tahini sauce, put roasted eggplant and crispy chickpeas on top, garnish with pomegranate seeds, remaining parsley and a drizzle of pomegranate molasses.

A final fox tip

This dish is named Shawarma after the iconic Middle Eastern method of meat preparation. In this vegan take on Shawarma, we're using roasted eggplant and chickpeas to provide a satisfying bite. Fun fact: Did you know that eggplant is technically a fruit? In fact, it's a berry by botanical definition!