Prepare the Slow Cooker Shawarma and Eggplant Boats
In a small bowl, combine oil and spices to create a paste.
Place sliced onions and chicken in the slow cooker and coat with the spice paste.
Cook on high for two to three hours. Lower temperature and continue cooking until shortly before ready to serve.
Remove chicken and shred using two forks.
Line a baking sheet with Gefen Parchment Paper.
Brush both sides of eggplant slices with oil. Sprinkle with salt and place skin-side up on baking sheet.
Bake at 375 degrees Fahrenheit for 20–30 minutes, until eggplants are golden brown.
To assemble: Place a slice of eggplant skin-side down on a serving dish. Spread on prepared chummus. Place shawarma over the chummus. Top with Israeli salad, Israeli pickles, and a drizzle of techinah. Repeat with remaining eggplant slices.
What Cooks Are Saying
1 global rating
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion2 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
This was amazing! Skipped the eggplant and served the shwarma with pitas n Israeli salad.
This recipe sounds delicious! What is baby chicken?
Baby chicken is skinless, boneless, chicken thighs.