Grilled Eggplant and Lentil Shawarma with Pomegranate Molasses

Name: Grilled Eggplant and Lentil Shawarma with Pomegranate Molasses
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Palestinian
Ingredients: 1½ lb (680 g) eggplant, globe, halved lengthwise, scored lightly, cut crosswise into ½-inch slices; 4 tbsp (60 ml) olive oil; kosher salt, to taste; black pepper, freshly ground, to taste; 1 tbsp (10 g) cumin seeds; 1½ tsp (4 g) coriander seeds; 1½ tsp (4 g) smoked paprika; ¾ tsp (2 g) ground allspice; ¼ tsp (½ g) cayenne pepper; 1 tsp (3 g) garlic powder; 1 cup (200 g) brown lentils, dried, rinsed; 2½ cups (600 ml) water; 3 tbsp (45 ml) pomegranate molasses; 2 tbsp (30 ml) olive oil; 2 tbsp (30 g) tahini; 2 tbsp (30 ml) fresh lemon juice; 2 cloves (10 g) garlic, minced, minced; 4 pieces pita bread, warm; ½ cup (20 g) fresh mint leaves, loosely packed, roughly chopped; ½ cup (20 g) fresh parsley, flat-leaf, loosely packed, roughly chopped; 1 large (250 g) tomato, ripe, diced; ½ large (200 g) cucumber, diced; ¼ medium (40 g) red onion, thinly sliced; ½ cup (85 g) pomegranate seeds (optional)

From the MyKitchenBank Kitchen

A vibrant vegan take on Palestinian shawarma, featuring layers of smoky grilled eggplant and warm spiced lentils, bound with pomegranate molasses and aromatic spices. Served in warm pita with fresh herbs, crisp vegetables, and a tart-sweet sauce that brightens every bite. The charred eggplant mimics the texture of traditional meat shawarma while the lentils provide earthiness and protein.

Prep: 25 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 4 shawarma wraps

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Ingredients

4 servings

1½ lb (680 g) eggplant, globe, halved lengthwise, scored lightly, cut crosswise into ½-inch slices
4 tbsp (60 ml) olive oil
kosher salt, to taste
black pepper, freshly ground, to taste
1 tbsp (10 g) cumin seeds
1½ tsp (4 g) coriander seeds
1½ tsp (4 g) smoked paprika
¾ tsp (2 g) ground allspice
¼ tsp (0.5 g) cayenne pepper
1 tsp (3 g) garlic powder
1 cup (200 g) brown lentils, dried, rinsed
2½ cups (600 ml) water
3 tbsp (45 ml) pomegranate molasses
2 tbsp (30 ml) olive oil
2 tbsp (30 g) tahini
2 tbsp (30 ml) fresh lemon juice
2 cloves (10 g) garlic, minced, minced
4 pieces pita bread, warm
½ cup (20 g) fresh mint leaves, loosely packed, roughly chopped
½ cup (20 g) fresh parsley, flat-leaf, loosely packed, roughly chopped
1 large (250 g) tomato, ripe, diced
½ large (200 g) cucumber, diced
¼ medium (40 g) red onion, thinly sliced
½ cup (85 g) pomegranate seeds (optional)

Equipment (8)

Large grill or grill pan
Medium saucepan
Small bowl for spice blend
Tongs
Cutting board
Sharp knife
Measuring spoons and cups
Wooden spoon

Steps

Before you start

Preheat grill or grill pan to medium-high heat
Have all spices measured out before starting
Pat eggplants dry with paper towels to remove excess moisture
Bring lentils to room temperature if cooking ahead

1
Toast the spice blend
- In a small dry skillet over medium heat, combine cumin seeds and coriander seeds.
- Toast for 1–2 minutes, stirring constantly, until fragrant.
- Transfer to a small bowl and let cool for 1 minute.
- Add smoked paprika, allspice, cayenne, and garlic powder to the toasted seeds and mix well.
- Set aside.
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Ready when: Spices are fragrant and cumin and coriander have darkened slightly
Tip: Toast spices fresh to maximize aromatic oils; don't skip this step as it transforms the dish.
2
Cook the lentils
- In a medium saucepan, combine rinsed lentils with 2½ cups water.
- Bring to a boil over high heat, then reduce to a gentle simmer.
- Cook uncovered for 18–22 minutes, until lentils are tender but still hold their shape (not mushy).
- They should have no hard center when bitten.
- Drain any excess liquid if needed.
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Ready when: Lentils are soft but retain their shape when pressed with a spoon
Tip: Don't overcook; lentils should be al dente. Overcooked lentils will fall apart when folded with other ingredients.
3
Prepare eggplant for grilling
- Pat eggplant slices dry with paper towels.
- Brush both sides lightly with 4 tbsp olive oil and season generously with kosher salt and black pepper.
- Let sit for 2 minutes to absorb the oil.
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Ready when: Eggplant is evenly coated and glistening
Tip: Drying eggplant first prevents water release that leads to steaming instead of charring on the grill.
4
Grill the eggplant
- Working in batches to avoid crowding, lay eggplant slices on a preheated medium-high grill or grill pan in a single layer.
- Grill for 3–4 minutes per side until deep char marks appear and the flesh is soft and slightly caramelized.
- Transfer to a cutting board.
- Do not stack while hot; let cool slightly.
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Ready when: Eggplant has dark char marks and is fork-tender inside with caramelized edges
Tip: Use long tongs to flip and rotate. If eggplant releases steam too much or burns before softening, reduce heat slightly and cover the grill.
5
Season the warm lentils
- While the eggplant is grilling, add the toasted spice blend to the warm drained lentils.
- Drizzle in 2 tbsp olive oil and 3 tbsp pomegranate molasses.
- Fold gently to coat evenly.
- Season with a pinch more salt and pepper if needed.
- The lentils should taste warm, spiced, and slightly tart.
- Set aside.
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Ready when: Lentils are evenly coated and fragrant
Tip: Dress the lentils while warm so they absorb the oil and molasses better; don't overmix or they'll break apart.
6
Make the tahini sauce
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and 3–4 tbsp water until smooth and pourable.
- The consistency should resemble thick yogurt.
- Season with a pinch of salt and pepper.
- If too thick, add more water by the teaspoon.
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Ready when: Sauce is creamy and flows off a spoon without clumping
Tip: Whisk in water a little at a time to avoid over-thinning; tahini thickens as it sits, so make it slightly looser than you think necessary.
7
Warm the pitaOven 300°F / 150°C
- Place pita bread directly over the grill grate (or in a dry skillet) for 20–30 seconds per side until softened and lightly charred in spots.
- Alternatively, wrap in foil and warm in a 300°F (150°C) oven for 5 minutes.
- Transfer to a warm plate and cover with a clean kitchen towel to keep warm.
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Ready when: Pita is warm and pliable with light char marks
Tip: Warm pita is easier to fill without tearing; if it gets too cold before assembling, reheat it briefly.
8
Assemble the shawarma
- Lay a warm pita flat.
- Spread a thin layer of tahini sauce across the center.
- Add a generous handful of seasoned lentils (about ⅓ cup).
- Top with a few grilled eggplant slices, arranging them to overlap slightly.
- Scatter fresh mint, parsley, diced tomato, diced cucumber, and sliced red onion over the filling.
- If using, sprinkle pomegranate seeds.
- Drizzle with a touch more tahini sauce and a pinch of the remaining spice blend.
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Ready when: Pita is filled but not overloaded; fillings are evenly distributed
Tip: Don't overfill or the shawarma will fall apart when rolled. Reserve some herbs and vegetables for building each wrap fresh.
9
Fold and serve
- Fold the pita in half, then fold the sides inward to create a secure packet, or roll loosely from one end.
- Serve immediately while the eggplant and lentils are still warm and the pita is soft.
- The contrast between warm filling and cool fresh vegetables is essential.
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Ready when: Shawarma is folded securely and ready to eat
Tip: Serve each shawarma immediately after assembly; the pita firms as it cools and becomes harder to fold.

Good to know

Tips

Pat eggplant dry before oiling to encourage charring instead of steaming. Wet eggplant will release water and won't develop the smoky caramelization that makes this dish special.
Toast whole cumin and coriander seeds fresh before grinding or using; this unlocks their essential oils and creates a far more aromatic spice base than pre-ground versions.
Don't skip the pomegranate molasses—it's the signature ingredient that provides the tart, slightly fruity complexity that sets shawarma apart. Use real pomegranate molasses, not juice concentrate.
Assemble each shawarma just before serving to keep the pita warm and pliable and to ensure vegetables are crisp. Pre-assembled wraps will soften and become soggy.

Make ahead

Lentils can be cooked and chilled up to 2 days ahead, then reheated gently over low heat with a splash of water. The spice blend can be toasted up to 3 days ahead and stored in an airtight container. Eggplant can be grilled up to 1 day ahead and reheated briefly on the grill or in a skillet before assembling. Tahini sauce keeps refrigerated for up to 3 days; bring to room temperature and thin with a little water before using.

Storage & reheating

Leftovers can be stored separately: refrigerate cooked lentils and eggplant in airtight containers for up to 4 days. Tahini sauce keeps 3 days refrigerated. Pita and fresh vegetables are best used fresh on the day of serving. To reheat, warm lentils and eggplant separately in a skillet over medium heat with a splash of water, then reassemble fresh shawarmas with new herbs and vegetables. Shawarmas do not freeze well due to the fresh components.

Substitutions

pomegranate molasses → Equal parts fresh lemon juice and maple syrup or date syrup, whisked together. Creates a similar sweet-tart balance, though the flavor will be slightly brighter and less complex. Pomegranate molasses is traditional and preferred.
tahini → Hummus (plain or roasted garlic). Hummus is thicker and already seasoned, so adjust lemon juice and water accordingly. The flavor will be less neutral but still delicious.
brown lentils, dried → Green (Puy) lentils or black (beluga) lentils. Both cook slightly faster (15–20 min) and hold their shape even better. Green lentils have a slightly peppery note that complements the spices.
eggplant, globe → Portobello mushroom caps (halved) or thick zucchini slices. Mushrooms offer a meaty, umami quality; zucchini is milder. Both grill in 2–3 minutes per side. Not traditional, but good alternatives.