Shawarma with Eggplant and Whipped Feta

Eggplant is a fantastic base for bold spices, and Shawarma Hack takes it to the next level. This aromatic blend infuses the eggplant with deep, warm flavors that pair beautifully with the freshness of mint and the burst of sweetness from pomegranate seeds.

Enjoy the rich, smoky flavor of roasted eggplant, perfectly seasoned with Shawarma Hack and tucked into warm pita bread. Paired with crunchy red cabbage, juicy pomegranate seeds, and a velvety whipped feta cream, this dish is a delicious fusion of textures and bold Mediterranean flavors.
Ready to dig in? Let’s get started!

Eggplant Shawarma:
2 large eggplants, cut into cubes
4 tsp Shawarma Hack
½ red pointed cabbage, finely shredded
2 handfuls pomegranate seeds
2 handfuls fresh mint, finely chopped
4 pita breads

Whipped Feta:
100 g feta
8 tbsp yogurt
Juice of ½ lemon
Salt and pepper

Toss the eggplant cubes with oil and Shawarma Hack, then roast in a preheated oven at 200°C/400°F (fan) for about 20 minutes.

Blend feta, yogurt, and lemon juice until smooth and creamy. Season with salt and pepper.

In a bowl, mix the red cabbage, mint, and pomegranate seeds.

Warm the pita breads.

Spread the whipped feta inside each pita, then fill with the roasted eggplant, cabbage, pomegranate seeds, and mint.

Serve immediately and enjoy!