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Eggplant (Aubergine) Gyro

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A meatless twist on the classic Greek sandwich. There is no accident in the multiple measurements of EVOO, it calls for them all. Posted for Zaar World Tour 2.

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Rate this recipe 4.5/5 (35 Votes)
Eggplant (Aubergine) Gyro 1 Picture

Ingredients

  • 1/2 cup plain low-fat yogurt
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • salt and pepper
  • 2 cups tomatoes, seeded and diced
  • 1 cup cucumber, peeled, seeded, diced
  • 1/3 cup scallion, diced
  • 1/3 cup kalamata olive, pitted, halved
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon extra virgin olive oil (yes, that's a 2nd measurement)
  • 1 large eggplant, trimmed and diced into 3/4-inch pieces
  • 2 tablespoons olive oil (3rd measurment)
  • 4 pita bread
  • salt

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from greek.food.com

Preparation

Step 1

Directions:

1 Preheat broiler to high.

2 Combine all ingredients for the sauce in a small bowl; set aside.

3 Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. Chill until ready to use.

4 Saute eggplant in oil over medium-high heat 3 minutes. Add to vegetable mixture.

5 Brush pitas with oil, season with salt, and broil until lightly toasted on both sides.

6 Assemble by placing each pita on top of a sheet of foil or parchment paper.

7 Drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce.

8 Wrap foil or paper around pita and serve.

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