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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.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2018

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Recipe Summary

active:
40 mins
total:
4 hrs 10 mins
Servings:
4
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Ingredients

Eggplant
Tzatziki
For Serving

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

524 calories; protein 12.2g 24% DV; carbohydrates 53.4g 17% DV; dietary fiber 10.6g 43% DV; sugars 11.1g; fat 31.5g 48% DV; saturated fat 4.9g 24% DV; cholesterol 4.1mg 1% DV; vitamin a iu 2545.2IU 51% DV; vitamin c 16.7mg 28% DV; folate 110mcg 28% DV; calcium 94.7mg 10% DV; iron 3.2mg 18% DV; magnesium 88.4mg 32% DV; potassium 805.9mg 23% DV; sodium 598.8mg 24% DV.

Reviews

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