Shawarma Chicken Eggplant Boats

with red cabbage salad and a maple tahini drizzle.

 

Prep Time: 10 minutes
Cook: 40 minutes
What you’ll need
  • 4 Italian Eggplants, or 2 regular eggplants
  • 2 chicken breasts,cut into strips or Pre- Spiced Shawarma Chicken Strips
  • 1 tbsp Coco Shawarma spice
  • 2 tsp of Aleppo Pepper  
  • Coco Mediterranean Lemon Dressing
  • Coco Maple Tahini

What you probably already have:

  • Olive Oil
  • Salt
  • Pepper
  • 1 Sheet Tray
  • 1 Grill Pan 1
  • Bowl  
From the coco kitchen
  1. Preheat your oven to 400 degrees.
  2. Prepare eggplant- slice eggplants lengthwise. On the flesh side, score eggplants with a pairing knife. Slice x’s into the flesh- be sure not to go too far down and pierce the skin. Brush flesh side of eggplants with olive oil, and season with salt and pepper.
  3. On a greased, parchment lined sheet-tray, place eggplants flesh side down. Roast for about 35-40 minutes.
  4. Prepare cabbage salad- Rinse and dry cabbage. Place in a bowl and dress with lemon dressing. (This salad actually gets better as it sits!) Place in the refrigerator until you’re ready to eat!
  5. Cook your chicken- Mix chicken strips with 1 tbsp of Coco Shawarma Spice until well coated. Heat a grill pan or skillet with a little bit of olive oil. Cook chicken in the skillet for about 8-10 minutes, or until desired doneness. Set aside.
  6. Assemble your eggplant “boats.” Once eggplants are slightly cooled, hollow out a bit of the insides to make room for the chicken. Fill boats with cooked chicken.
  7. Plate. Now that your eggplant boats are assembled, serve with salad, a drizzle of tahini and a sprinkle of Aleppo pepper. Enjoy!

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