Lunch / Dinner
Eggplant Gyro
Who needs meat when you have a recipe this good! Everyday ingredients and the right spices make a great gyro.
Ingredients
FOR THE SAUCE—
FOR THE GYROS—
Always buy the best olive oil, and that means an extra virgin. Read the label carefully so you get extravirgin. You’ll see names like pure or virgin—you want extra-virgin.
Instructions
Preheat broiler to high.
Combine yogurt, feta, lemon juice, and 1 tsp. oil in a small bowl. Season sauce with salt and pepper to taste; set aside.
Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, and 1 Tbsp. oil in a large bowl; season with salt and pepper. Set vegetables aside.
Sauté eggplant in 2 Tbsp. oil in a sauté pan over medium-high heat for 3 minutes; stir into vegetable mixture.
Brush pitas with remaining 1 Tbsp. oil; sprinkle them with salt. Broil pitas until lightly toasted, about 1 minute on each side. Assemble gyros by placing each pita on a sheet of foil or parchment papper. Drizzle 1/4 cup sauce down the center of each pita, then place about 1 cup of vegetables atop the sauce on each pita. Wrap foil or paper around pita and serve.
Sauté eggplant in oil just until cooked but not mushy. The oil will prevent the eggplant from sticking to the pan.
Combine sautéed eggplant with fresh vegetables; toss to coat. The eggplant will warm the mixture.
Assemble gyros on foil or parchment, then wrap. This wrapping makes the gyros easier to eat.