Eggplant Shawarma

Eggplant Shawarma  

2 lbs. baby eggplant (Japanese will do for the delicacy factor – but NOT regular…it’s too bitter), sliced
1/4 cup extra virgin olive oil, divided
1 Tbs. fresh lemon juice
2 tsp. cumin
2 tsp. paprika
1 tsp. ground allspice
3/4 tsp. turmeric
1/4 tsp. garlic powder
1/4 tsp. cinnamon
sea salt and black pepper

 

Slice the eggplant and place in a colander, seasoning with salt and allowing to sweat for at least 30 minutes.

 

Preheat the oven to 425 degrees.

 

Transfer the sweated eggplant (sweating with salt allows the eggplant bulbs to release excess moisture and bitterness) to a foil-lined baking dish. 

Drizzle the veggies with olive oil and lemon juice and sprinkle with all the spices. 

 

Cover or wrap tightly in foil and roast for about 60 minutes, or until super soft.

Shazam! (or Shwarmazam! in this case).

 

Serve with the tang of fresh Greek yogurt and extra lemon and mint, if desired.