Name: Eggplant Gyros
Prep time: 40 min
Total time: 250 min
Ingredients: 1.5 pounds eggplant; 1 teaspoon kosher salt; 0.5 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; 1 cup shredded cucumber; 0.5 cup whole-milk plain Greek yogurt; 1 tablespoon chopped fresh dill; 1 clove garlic, grated; 0.25 teaspoon kosher salt; 0.25 teaspoon ground pepper; 4 whole-wheat pita breads, warmed; 1 large tomato, chopped; 2 cups chopped romaine lettuce; 0.25 cup slivered red onion

Eggplant Gyros

5.0

(1)

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

Updated on July 10, 2019

Prep Time:

40 mins

Additional Time:

3 hrs 30 mins

Total Time:

4 hrs 10 mins

Servings:

Yield:

4 sandwiches

Nutrition Profile:

Healthy Aging Healthy Immunity High Fiber Low Added Sugars Low Sodium Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

Eggplant

1 ½ 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

Directions

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.

Tips

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

Nutrition Facts (per serving)

524	Calories
32g	Fat
53g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 524
% Daily Value *
Total Carbohydrate 53g	19%
Dietary Fiber 11g	38%
Total Sugars 11g
Protein 12g	24%
Total Fat 32g	40%
Saturated Fat 5g	25%
Cholesterol 4mg	1%
Vitamin A 2545IU	51%
Vitamin C 17mg	19%
Folate 110mcg	28%
Sodium 599mg	26%
Calcium 95mg	7%
Iron 3mg	18%
Magnesium 88mg	21%
Potassium 806mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.