Eggplant shawarma with sumac-pickled radishes and tahini flatbreads
All the fun of a flatbread-wrapped bundle of fragrant Middle Eastern goodness, but make it meat-free.
Why should carnivores have all the fun? These roll-your-own bundles have the bold flavours of Middle Eastern shawarma but none of the meat. For a vegan version, use dairy-free yoghurt for the tahini sauce.
Ingredients
2 tsp ground cumin
2 tsp coriander
2 tsp smoked paprika
½ tsp ground ginger
½ tsp cinnamon
1 garlic clove, crushed
60ml (¼ cup) olive oil
3 medium eggplants, cut into 3cm pieces
1 small bunch radishes, thinly sliced
1 red onion, thinly sliced
¼ cup white wine vinegar
1 tsp sumac
1 cup store-bought fresh tahini dip
½ cup plain yoghurt
8 pita breads, toasted
lemon wedges, to serve
sorrel leaves, to serve (optional)
Method
Step 1
Combine the spices in a small bowl. In a medium bowl, mix 1 tablespoon of the spice blend with the garlic and olive oil, and season with salt and pepper. Toss the eggplant pieces in the spicy oil to coat, then thread onto 8 metal skewers.
Step 2
Heat a charcoal grill or barbecue over high heat. Add the skewers and cook, turning, for 6-8 minutes, or until charred and tender.
Step 3
Meanwhile, place the radish, onion, vinegar and sumac in a small bowl and toss to coat, the season to taste with salt. Combine the tahini dip and yoghurt in a small bowl.
Step 4
Sprinkle with the remaining spice mix on the eggplant skewers. Serve the skewers with the pickled radish and onion, tahini sauce and pita bread, with lemon wedges and sorrel (if using) on the side.
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Jessica Brook is a recipe writer.
