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Roasted Eggplant and Chickpea Shawarma Bowls

Name: Roasted Eggplant and Chickpea Shawarma Bowls
Prep time: 42 min
Total time: 52 min
Cuisine: Middle Eastern
Ingredients: eggplant — 454 g; chickpeas — 425 g; olive oil — 41 g; cumin — 10 g; smoked paprika — 10 g; coriander — 1 g; cinnamon — 3 g; cayenne pepper — 1 g; salt — 5 g; long grain basmati rice — 177 g; red onion — 55 g; red wine vinaigrette — 30 g; tahini — 73 g; lemon juice — 30 g; garlic — 3 g; parsley — 15 g

Roasted Eggplant and Chickpea Shawarma Bowls reads sourness 5.2, citrus 5.1 and nutty 4.1 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.3 / 10
Sweet & Fruity — 3.6 / 10
Sour & Bright — 6.8 / 10
Bitter & Earthy — 3.7 / 10
Rich & Fat — 5.4 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Sourness 5.2 · Citrus 5.1 · Nutty 4.1 · Richness 4.1 · Salinity 3.9 · Allium 3.2 · Sweetness 3.1 · Earthy 3.0 · Umami 2.8 · Smoke 2.6 · Herbaceous 2.6 · Heat 2.5 · Warm Spice 2.4 · Fruity 1.7 · Bitterness 1.6 · Funk & Ferment 1.5 · Floral 1.2

What's in it (16)

eggplant — 454 g
chickpeas — 425 g
olive oil — 41 g
cumin — 10 g
smoked paprika — 10 g
coriander — 1 g
cinnamon — 3 g
cayenne pepper — 1 g
salt — 5 g
long grain basmati rice — 177 g
red onion — 55 g
red wine vinaigrette — 30 g
tahini — 73 g
lemon juice — 30 g
garlic — 3 g
parsley — 15 g

Time & effort: about 52 min (42 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 222.5 kcal, 9.4 g protein, 5.3 g fat, 34.8 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Preheat the oven to 425 F and line a large rimmed baking sheet with foil. Toss the sliced red onion with the red wine vinegar and a pinch of the salt in a small bowl; set aside to quick-pickle while you cook.
In a large bowl, toss the eggplant and chickpeas with 2 tablespoons of the olive oil, the cumin, smoked paprika, coriander, cinnamon, cayenne, and 3/4 teaspoon of the salt until every piece is evenly coated. Spread in a single layer on the prepared sheet.
Roast, flipping once with a spatula, until the eggplant is deeply browned and tender all the way through and the chickpeas are crisp at the edges, 25 to 30 minutes.
Meanwhile, combine the rinsed rice with 1 1/2 cups water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is fully absorbed, about 15 minutes. Remove from the heat and let stand, covered, 10 minutes, then fluff with a fork.
While the rice cooks, whisk the tahini, lemon juice, garlic, the remaining 1 tablespoon olive oil, and 3 to 4 tablespoons water in a small bowl until smooth and pourable; season with salt to taste.
Divide the rice among four bowls and top each with a portion of the roasted eggplant and chickpeas.
Drizzle generously with the tahini sauce, scatter the pickled red onion and chopped parsley on top, and serve warm.

Dishes with a similar flavor shape

Crispy Chickpea Shawarma Bowls — Middle Eastern
Creamy Grilled Chicken Tikka Skewers — Indian
Chicken Shawarma Sheet Pan Dinner — Middle Eastern
Chicken Shawarma Stuffed Sweet Potatoes — Middle Eastern
Black Bean Soup with Lime Crema — Mexican

Keep reading: what sourness, citrus, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.