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Smoky Eggplant Arayes with Creamy Tahini Sauce Recipe

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A plate with three slices of plant-based Aubergine Arayes, served with mixed leaves, tomatoes, cucumber salad, and a bowl of tahini nearby.
Three slices of smoky plant-based aubergine arayes with a browned crust sit on a plate with mixed salad, next to tomato and cucumber salad.

Arayes are a popular Lebanese street food — stuffed pitas grilled or fried until crisp on the outside and juicy within. This version swaps the traditional meat filling for a beautiful mixture of charred eggplant, chickpeas, garlic, and onion, seasoned generously and served with a tangy tahini dipping sauce.

You will need

Serves 4

For the areyas:

  • 30ml extra virgin olive oil
  • 4 pitas

For the filling:

  • 1 eggplant, grilled until charred
  • 1 tin of chickpeas, liquid removed
  • 3 garlic cloves, minced
  • 1/2 brown onion, finely diced
  • A few sprigs of parsley, chopped (optional)
  • Handful of coriander, chopped (optional)
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin seeds
  • 2 teaspoons smoked paprika
  • Salt and pepper

For the dipping sauce:

  • 2 tablespoons of tahini
  • 1/2 lemon, juice only
  • Salt and pepper
  • 50ml iced water
  • 15ml extra virgin olive oil

To serve:

  • 1 lemon cut into quarters

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Directions

30 mins to prep

10 mins to cook

  1. Step 1

    Peel the skin from the charred eggplant and place into a bowl with the chickpeas, garlic, onion, parsley, coriander, cumin, paprika, salt and pepper. Mash them together with a potato masher until everything combines to create a sticky mixture.

  2. Step 2

    Cut the pitas in half so they create 2 pockets each. Gently peel open each of the breads and place a spoonful of the eggplant mixture inside each one, gently pressing down to make it as flat as possible.

  3. Step 3

    Heat olive oil in a pan and then gently fry the pita on both sides on medium-low heat until the outside is golden and the inside filling is hot.

  4. Step 4

    For the sauce: Whisk the tahini with the lemon and then season with salt and pepper. Pour in the iced water slowly to help emulsify. Pour into a dipping bowl and top with the olive oil.

  5. Step 5

    Serve each areya with a lemon wedge and enjoy!

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Recipe: Simon Toohey

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