Root your health

Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - Vegetable Shawarma with Pickled Red Onions

Vegetable Shawarma with Pickled Red Onions

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




20 min

15 min

2 - 4


1 Small Eggplant sliced thinly

3 tsp  Zhug

1 Hand full chopped chives and fresh mint

3 tbsp Olive Oil

100 g Labneh or Goats cheese (optional)

4 tbsp Hummus (Yalla Bala)

6 Falafels (Yalla Bala)

2 tbsp Amba sauce

2 Pita bread

1 Cup chopped Spinach/rocket

Juice of ½ lemon

Seasoned to taste with salt and pepper

½ Red onion sliced (pickled)

2 tbsp Tahini

Pickling liquid:

100 ml Apple cider vinegar

Juice of ½ lemon

2 tbsp Coconut of brown sugar


  1. Slice the eggplant thinly, season with salt and set aside.
  2. Preheat the oven to 180 °C and line a baking tray with baking paper.
  3. Prepare your pickling liquid by mixing together sugar and vinegar and place finely sliced onion in liquid and set aside.
  4. Put 6 falafels on baking tray and place in oven for 15 min.
  5. Take a paper towel a dry off excess moisture from eggplant.
  6. Heat coconut/vegetable oil in a small pot (200 ml) and fry eggplant until golden 3-4 min. Remove from oil and place on a paper towel to drain excess oil. Drizzle with Amba sauce.
  7. Heat pita bread in oven for 2-3 minutes until warm or 1 minute in microwave.
  8. Cut pita open at the one half and add chopped salad, fried eggplant, falafels, hummus (Yalla Bala), labneh/goats cheese (optional), tahini, pickled red onion, fresh mint/chives. Enjoy


Vegetables can be change accordingly to the season and preference.


Yalla Bala condiments used: Amba, zhug, hummus, falafels and tahini.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature