Eggplant Kebab with Tahini
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Middle Eastern
Serves: 2
  • 2 laffa (taboon) flatbread
  • Hummus
  • Fresh parsley
  • 1 big eggplant, cut into cubes
  • 1 red onion, sliced
  • 1 tomato, sliced
  • green onions, sliced
  • 1 small cucumber, sliced
  • 1-2 sour pickles, sliced
  • Spices batter:
  • 1-2 tsp za’atar
  • 1 tsp oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 2 Tbsp rice flour
  • ⅓ cup water
  • Tahini dressing
  • ⅓ cup tahini
  • ⅛ cup lemon juice
  • ¼ cup water
  • dash of black pepper
  1. Pre heat your oven to 200°C. Alternatively prepare your grill (you'll need a grill pan to roast the eggplant on).
  2. Wash your eggplant and cut it into cubes. Place in a medium sized bowl and set aside.
  3. Place all the spices, flour and water in a bowl and mix together with a spoon (alternatively place everything in your blender and mix for 5 seconds).
  4. Pour the mixture over the eggplant cubes and combine with your hands until all cubes are covered.
  5. Prepare a baking tray with parchment paper and place the eggplant on it. Make sure to spread the cubes across the whole sheet.
  6. Bake at 200°C for 40-45 minutes (should be dark brown - crispy on the outside and soft on the inside).
  7. In the meantime cut all the veggies for the filling.
  8. Prepare the tahini by pouring all ingredients into a small bowl and whisking together. If you want it to be more/less liquid (increase/ reduce the amount of water).
  9. Heat up the flatbread in a pan (both sides) and spread the hummus inside. Assemble all the veggies, eggplant and herbs inside and sprinkle with the tahini dressing.
Nutrition Information
Serving size: 651g Calories: 447 Fat: 13g Saturated fat: 1.7g Trans fat: 0g Carbohydrates: 73g Sugar: 15g Sodium: 871mg Fiber: 18g Protein: 16g Cholesterol: 0g
Recipe by The Tasty K at