Shuwarma

This is the dead straightforward shuwarma strips you can buy at any supermarket butcher in the Netherlands. These were spiced with provencal spices.

The issue here is how to serve them without pita? I piled it onto slices of grilled aubergine. Slice the aubergine lengthwise for best effect, brush with olive oil (NOT extra-virgin!) and grill in a hot grillpan for a couple of minutes each side. You can pour in a little water while grilling: aubergines absorb an awful lot of stuff, and while I have no religious objections to eating oil-soaked aubergine, I just think it tastes better if the oil is diluted somewhat.

For the rest, do all the normal shuwarma toppings: chopped onion, chopped tomato, sour cream. It was yummy.