Shawarma Roasted Aubergine

Ingredients

Ingredient	Amount	Unit
Aubergine	2	unit(s)
Onion	2	unit(s)
Chestnut Mushrooms	2	punnet(s)
Chickpeas	2	pack(s)
Potato	2	unit(s)
Shawarma Spice Mix	2	tbsp
White Wine Vinegar	2	tbsp
Water	700	milliliter(s)
Vegetable Stock Pot	1	pot(s)
Vine Tomatoes	4	unit(s)
Flat Leaf Parsley	2	bunch(es)
Walnuts	50	grams
Lemon	1	unit(s)
Olive Oil	2	tbsp

Instructions

Step 1

Instruction

Preheat your oven to 200°C. Remove the stalk top from the aubergine, cut it in half, then cut each half into four long strips. Halve, peel and thinly slice the onion into half moons. Slice each mushroom into about four slices. Drain and rinse the chickpeas in a colander. Peel and chop the potato into small 1cm chunks.

Step 2

Instruction

Heat a drizzle of oil in a frying pan on medium heat, add the mushrooms and a pinch of salt and pepper. Stir and cook until browned, 5-6 mins. While they are cooking, lay the aubergine slices on a lined baking tray and sprinkle over half the shawarma seasoning, a good glug of oil and a pinch of salt and pepper. Toss to coat (make sure they're in a single layer) and roast on the top shelf of your oven until golden and soft, 25-30 mins.

Step 3

Instruction

Once the mushrooms have browned, add the onion to the pan, stir and cook until the onion is soft, 5-6 mins. Add the remaining shawarma seasoning, stir well and cook for 1 minute more, then add the white wine vinegar. Stir and allow to evaporate.

Step 4

Instruction

Pour in the water (see ingredients for amount) and stir in the stock pot, then add the chickpeas and potato. Mix well and bring to a simmer, then cover the pan with a lid (or some foil). Turn the heat to medium-low and simmer until the potato is soft, 20-25 mins. Stir a couple of times. TIP: The potato is cooked when you can easily slip a knife through.

Step 5

Instruction

Meanwhile, chop the vine tomato into 2cm chunks. Finely chop the parsley (stalks and all). Roughly chop the walnuts. Squeeze the lemon juice into a bowl and add the olive oil (see ingredients for amount) and a pinch of salt and pepper. Add the tomato, parsley and walnuts, stir together and leave to the side.

Step 6

Instruction

When the potato is ready, spoon the mixture into bowls and top with the shawarma roasted aubergine. Spoon the nutty tomato salsa on top. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1034	kcal
Protein	42	g

Allergens

Celery, Sulphites, Nuts