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Air Fried Mushroom & Eggplant Shawarma with Tahini Drizzle
Savor the flavors of the Middle East with our Air Fried Mushroom & Eggplant Shawarma, packed with spices and drizzled with tahini. Perfectly healthy and delicious!
Elevate your air fryer game with this innovative twist on a Middle Eastern classic: Mushroom & Eggplant Shawarma. By harnessing the power of the air fryer, this recipe delivers the rich, aromatic spices of traditional shawarma while keeping it lean and nutritious. Mushrooms and eggplant provide a meaty texture and are packed with vitamins, minerals, and antioxidants, making them an ideal choice for a plant-forward meal.
The air fryer ensures that each piece of vegetable is perfectly cooked, with a crisp exterior and tender interior, without the need for excessive oil. This makes it a healthier option compared to traditional frying methods. The addition of a homemade tahini drizzle enhances the dish with a creamy, nutty flavor and provides a dose of healthy fats, calcium, and protein. Whether you're a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this shawarma is sure to delight your taste buds and nourish your body.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Savor the flavors of the Middle East with our Air Fried Mushroom & Eggplant Shawarma, packed with spices and drizzled with tahini. Perfectly healthy and delicious!
Ingredients
- • large portobello mushrooms: 4, sliced
- • medium eggplant: 1, sliced into strips
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • garlic powder: 1 teaspoon
- • ground turmeric: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • tahini: 1/4 cup
- • lemon juice: 2 tablespoons
- • water: 2 tablespoons
- • minced garlic: 1 clove
- • chopped fresh parsley: 2 tablespoons
- • whole wheat pita bread: 4 pieces
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a large bowl, combine the sliced mushrooms and eggplant. Drizzle with olive oil and sprinkle with cumin, coriander, smoked paprika, garlic powder, turmeric, salt, and black pepper. Toss until the vegetables are evenly coated with the spice blend.
- 3 Arrange the spiced mushrooms and eggplant strips in the air fryer basket in a single layer. Cook for 12-15 minutes, shaking halfway through, until the vegetables are tender and slightly crispy on the edges.
- 4 While the vegetables are cooking, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, water, and minced garlic until smooth. Adjust the consistency with more water if needed.
- 5 To serve, warm the pita bread briefly in the air fryer or on a skillet. Fill each pita with a portion of the cooked mushrooms and eggplant, drizzle with tahini sauce, and sprinkle with fresh parsley. Serve immediately.
Serving Suggestions
- • These Air Fried Mushroom & Eggplant Shawarma wraps are perfectly complemented by a side of cucumber and tomato salad, tossed with a light lemon vinaigrette. For a refreshing beverage pairing, consider serving with mint-infused water or a chilled herbal iced tea. If you're looking for something heartier, a side of quinoa tabbouleh can add a nutritious grain element to the meal. The shawarma wraps can also be presented deconstructed, allowing diners to build their own wraps with additional toppings like sliced onions, pickles, or even a dollop of hummus for extra creaminess. This interactive dining experience can be particularly enjoyable in a casual family or social setting.
Storage Tips
To store leftovers, place the cooked mushroom and eggplant mixture in an airtight container and refrigerate for up to 3 days. Keep the tahini sauce in a separate sealed container to maintain its creamy consistency. Before serving, reheat the vegetables in the air fryer at 350°F (175°C) for a few minutes to restore their texture. Assemble the shawarma wraps fresh, to avoid soggy pita.
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