Shawarma Roasted Eggplants

This shawarma roasted eggplant is healthy, exotic and packed with flavor.


1 eggplant, split and sweated
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
Olive oil
Greek yogurt, pine nuts, cilantro, cherry tomatoes, to top (optional)


  1. 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.
  2. 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.
  3. Combine eggplant with lemon onion mix and season to taste. Top with Greek yogurt and cilantro and enjoy.

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