Eggplant Gyros

Eggplant Gyros

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From: EatingWell Magazine, May/June 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Eggplant
  • 1½ pounds eggplant
  • 1 teaspoon kosher salt
  • ½ cup extra-virgin olive oil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons lemon juice
  • 2 large cloves garlic, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon piment d'Espelette or Aleppo pepper
  • Tzatziki
  • 1 cup shredded cucumber
  • ½ cup whole-milk plain Greek yogurt
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, grated
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • For Serving
  • 4 whole-wheat pita breads, warmed
  • 1 large tomato, chopped
  • 2 cups chopped romaine lettuce
  • ¼ cup slivered red onion

Preparation

  • Prep

  • Ready In

  1. To prepare eggplant: Trim ends off eggplant and cut lengthwise into ⅛-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.
  2. 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.
  3. 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.
  4. 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 information

  • Serving size: 1 sandwich
  • Per serving: 524 calories; 31 g fat(5 g sat); 11 g fiber; 53 g carbohydrates; 12 g protein; 110 mcg folate; 4 mg cholesterol; 11 g sugars; 0 g added sugars; 2,545 IU vitamin A; 17 mg vitamin C; 95 mg calcium; 3 mg iron; 599 mg sodium; 806 mg potassium
  • Nutrition Bonus: Vitamin A (51% daily value), Folate (28% dv), Vitamin C (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 3 vegetable, 5½ fat

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