Flatbread with eggplant and Shawarma Hack

Discover a delightful vegetarian twist on the classic Shawarma, where the smoky, spiced flavor of Shawarma Hack pairs perfectly with tender, juicy eggplant, all wrapped in soft flatbread. This dish is a true flavor explosion, with roasted vegetables filling your mouth with warmth and spice, while the creamy yogurt dressing and tangy pickled vegetables create the ideal balance of taste. Topped with a sprinkle of pomegranate seeds, this meal is a beautiful fusion of textures and flavors that will leave you craving more.

With simple ingredients and a little bit of prep, you can create this delicious meal that’s both healthy and satisfying, yet bursting with flavor and color. Perfect for both everyday dinners and weekend gatherings, this vegetarian Shawarma is sure to become a favorite in your kitchen.

This recipe serves 4 people and is created by @ditsen.

Shawarma:
1 large eggplant (or 250g mushrooms)
1 red onion
2 garlic cloves
3 tbsp olive oil
1 large tbsp Shawarma Hack
2 tbsp balsamic vinegar
½ tsp black pepper
1 tsp sea salt

Dressing:
2 dl natural yogurt or 18% sour cream
1 tsp Italian garlic powder or 2 garlic cloves, grated
2 tsp onion powder
Salt and pepper to taste
A bit of chopped dill or other herbs

Garnish:
1 cucumber
¼ head of cabbage
Seeds from 1 pomegranate
Pickled turnips or other pickled vegetables
4 flatbreads

Slice the eggplant into thin strips, peel and slice the red onion, and press the garlic cloves. Heat oil in a pan and sauté the eggplant, onion, and garlic over medium heat for about 5-6 minutes, until the eggplant is soft.

Add the Shawarma Hack and balsamic vinegar, lower the heat slightly, and let it simmer for about 10-12 minutes, stirring occasionally. Taste and adjust seasoning as needed.

While it simmers, mix together the dressing ingredients and taste for seasoning.

Dice the cucumber and finely shred the cabbage. Remove the seeds from the pomegranate.
Distribute the sautéed eggplant, cucumber, cabbage, pomegranate seeds, pickled vegetables, and dressing into a flatbread and roll it up, or stuff the filling into warm pita bread. Serve immediately.

Enjoy your meal!