Eggplant (Aubergine) Gyro

By ruthg

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.

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

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.