Normally you would expect a shuwarma to be served in pita bread. In fact, one day I must try this cheat in a thick slice of split aubergine. Not today, though. Here, I simply grilled some slices of aubergine sliced lengthwise. These can soak up vast quantities of oil, so I use a mixture of oil and water very successfully.
On top of that you place your fried shuwarma strips, and decorate with chopped lettuce, onion, tomato, sour cream and grated cheese.
Or whatever you takes your fancy.
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