This shawarma roasted eggplant is healthy, exotic and packed with flavor.
2 cups cherry tomatoes, halved
2 garlic cloves, minced
1 lemons, juice and peel
4 tablespoons RawSpiceBar's Shawarma blend
1 jalapeno pepper, minced
1 yellow onion, diced
Kosher salt and pepper, to taste
Greek yogurt, pine nuts, cilantro, cherry tomatoes, to top (optional)
- Cut eggplant in slices, sprinkle with salt and let sweat, 25 minutes. Blot with a paper towel to dry, sprinkle with smoked paprika, salt and pepper, and then bake it with tomatoes in a 425° oven, 35-45 minutes until soft.
- Meanwhile, heat a few tablespoons of oil in a large sauté pan and fry onion, 5-6 minutes. Add jalapeno and garlic and saute, another 2-3 minutes. Remove from heat and add lemon juice and peel.
- Combine eggplant with lemon onion mix and season to taste. Top with Greek yogurt and cilantro and enjoy.
More from: shawarma-spices