• 1 Rating

Eggplant's meaty texture is a delicious vegetarian stand-in for the lamb that typically fills a gyro sandwich. The vegetable absorbs the lemony-herby-spicy marinade like a sponge, so if you have time, let it marinate for the full day. Source: EatingWell Magazine, May/June 2018

Carolyn Malcoun


For Serving


Instructions Checklist
  • To prepare eggplant: Trim ends off eggplant and cut lengthwise into 1/8-inch-thick slices. Place in a colander and toss with 1 teaspoon salt. Let stand for 30 minutes. Rinse and pat dry. Transfer the eggplant to a 9-by-13-inch baking dish.

  • Meanwhile, whisk oil, 2 tablespoons dill, lemon juice, garlic, coriander, cumin, oregano and piment d'Espelette (or Aleppo) in a small bowl. Rub the marinade on the eggplant. Refrigerate for at least 3 hours and up to 1 day.

  • To prepare tzatziki: Place cucumber on a clean kitchen towel, gather it up and squeeze out as much liquid as possible. Place the cucumber in a small bowl and mix in yogurt, dill, garlic, salt and pepper. Refrigerate until ready to use.

  • To grill & serve: Preheat grill to medium-high. Grill the eggplant, turning once, until lightly charred, 3 to 5 minutes per side. Serve in pitas with tomato, lettuce, onion and some of the tzatziki.


To make ahead: Marinate eggplant (Steps 1-2) for up to 1 day.

Nutrition Facts

524 calories; 31.5 g total fat; 4.9 g saturated fat; 4 mg cholesterol; 599 mg sodium. 806 mg potassium; 53.4 g carbohydrates; 10.6 g fiber; 11 g sugar; 12.2 g protein; 2545 IU vitamin a iu; 17 mg vitamin c; 110 mcg folate; 95 mg calcium; 3 mg iron; 88 mg magnesium;


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0