Mouthwatering Gluten-Free Israeli Lunch: Grilled Eggplant & Cauliflower Shawarma Bowl with Harissa Yogurt Sauce

Allergens

None (excluding feta cheese)

Ingredients

• 1 large eggplant, sliced into 1/2
• inch rounds
• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa or brown rice
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• Harissa Yogurt Sauce:
• 1 cup plain Greek yogurt
• 2 tablespoons harissa paste
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. a. Preheat the grill or grill pan to medium high heat. Brush eggplant and cauliflower with olive oil, season with salt and pepper, and grill until tender and slightly charred, about 5 7 minutes per side. Remove from heat and let cool slightly. b. In a large bowl, combine cooked quinoa or rice, grilled eggplant and cauliflower, avocado, cherry tomatoes, parsley, and feta cheese (if using). Toss gently to combine. c. In a separate small bowl, whisk together yogurt, harissa paste, lemon juice, and salt to taste. Set aside. d. To serve, divide the shawarma mixture evenly between two bowls, drizzle with harissa yogurt sauce, and enjoy!

Chef’s Insight

A touch of smokiness from the grilled eggplant and cauliflower adds depth to this dish, while the cool, tangy harissa yogurt sauce balances the flavors perfectly.

Notes

For optimal flavor and texture, use fresh ingredients and allow the grilled vegetables to cool slightly before combining with other components.