Recipe by Odaiah Leeds

Styling by Atara Schechter

Photography by Ruby Studios

This shawarma recipe is a go-to in my house. The eggplant boats are great for the adults or anyone else who’s looking for a healthy twist.

Yield: 4–6 servings

Ingredients:

¼ cup avocado or olive oil plus more for brushing

3–4 tablespoons shawarma spice

1 teaspoon salt plus more for drizzling

1 onion, sliced

1 package baby chicken

2–3 eggplants, sliced in half lengthwise

Chummus

Israeli salad

Israeli pickles

Techinah

Directions:

In a small bowl, combine ¼ cup oil and spices to create a paste.

Place sliced onions and chicken in the Crock-Pot and coat with the spice paste.

Cook on high for 2–3 hours. Lower temperature and continue cooking until shortly before ready to serve.

Remove chicken from Crock-Pot and shred using 2 forks.

Line a baking sheet with parchment paper.

Brush both sides of eggplant slices with oil. Sprinkle with salt and place skin-side up on baking sheet.

Bake at 375°F for 20–30 minutes, until eggplants are golden brown.

To assemble: Place a slice of eggplant skin-side down on a serving dish. Spread on prepared chummus. Place shawarma over the chummus. Top with Israeli salad, Israeli pickles, and a drizzle of techinah. Repeat with remaining eggplant slices.