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one green planet

Kebab is one of the most common street foods in the Middle East. It's made by grilling vegetables of all kinds and serving them in a pita or larger flatbread. This eggplant kebab is seasoned with za'atar and served with crunchy salad, creamy tahini, and a drizzle of tahini on top. What’s great about this recipe is that it’s completely oil-free, without salt, and plant-based. It’s filled with great spices, crunchy salad, creamy hummus and, of course, tahini drizzled on top. You can bake the eggplant in the oven, or put it on the grill – just until it's mushy inside and crispy on the outside.

Eggplant Kebab With Tahini Sauce [Vegan]

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Cooking Time



For the Eggplant Kebab:

  • 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

For the Spices Batter:

  • 1-2 teaspoons za’atar
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 tablespoons rice flour
  • 1/3 cup water

For the Tahini Dressing:

  • 1/3 cup tahini
  • 1/8 cup lemon juice
  • 1/4 cup water
  • A dash of black pepper


  1. Preheat your oven to 390°F. 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 390°F for 40-45 minutes. The eggplant should be dark brown, crispy on the outside, and soft on the inside.
  7. In the meantime, cut all the vegetables 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 both sides of the flatbread in a pan and spread the hummus inside. Assemble all the vegetables, eggplant, and herbs inside and sprinkle with the tahini dressing.

Nutritional Information

Calories: 447 Fat: 13 grams Saturated fat: 1.7 grams Trans fat: 0 grams Carbohydrates: 73 grams Sugar: 15 grams Sodium: 871 milligrams Fiber: 18 grams Protein: 16 grams Cholesterol: 0 grams Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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