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Miso Tahini Eggplant Shawarma with Warm Pita

This roasted dish pairs eggplant, cubed with shawarma spice blend, tahini and white miso paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

18 g Protein
79 g Carbohydrates
36 g Fat
20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 320g eggplant, cubed 80 kcal
  • 18g olive oil 159 kcal
  • 7g shawarma spice blend 21 kcal
  • 25g tahini 149 kcal
  • 10g white miso paste 20 kcal
  • 20g lemon juice 6 kcal
  • 20g water 0 kcal
  • 70g pita bread 193 kcal
  • 120g cucumber, diced 18 kcal
  • 120g tomato, diced 22 kcal

Cooking instructions

  1. eggplantolive oilshawarma spice blend
    Heat oven to 425 F. Toss eggplant with olive oil, shawarma spice blend, and salt; roast 20-25 minutes until browned and tender.
  2. tahiniwhite miso pastelemon juicewater
    Whisk tahini, miso, lemon juice, and water into a creamy sauce.
  3. pita bread
    Warm pita in the oven for the last 2-3 minutes of roasting.
  4. lemon juicecucumbertomato
    Toss cucumber and tomato with a pinch of salt and a squeeze of lemon.
  5. eggplanttahiniwhite miso pastepita breadcucumbertomato
    Serve roasted eggplant with warm pita, cucumber-tomato salad, and drizzle with miso tahini sauce.

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