Eggplant Aubergine Gyro Recipes

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EGGPLANT (AUBERGINE) GYRO



Eggplant (Aubergine) Gyro image

A meatless twist on the classic Greek sandwich. There is no accident in the multiple measurements of EVOO, it calls for them all. Posted for Zaar World Tour 2.

Provided by LoriInIndiana

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup plain low-fat yogurt
1/2 cup feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil
salt and pepper
2 cups tomatoes, seeded and diced
1 cup cucumber, peeled, seeded, diced
1/3 cup scallion, diced
1/3 cup kalamata olive, pitted, halved
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh oregano
1 tablespoon extra virgin olive oil (yes, that's a 2nd measurement)
1 large eggplant, trimmed and diced into 3/4-inch pieces
2 tablespoons olive oil (3rd measurment)
4 pita bread
salt

Steps:

  • Preheat broiler to high.
  • Combine all ingredients for the sauce in a small bowl; set aside.
  • Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. Chill until ready to use.
  • Saute eggplant in oil over medium-high heat 3 minutes. Add to vegetable mixture.
  • Brush pitas with oil, season with salt, and broil until lightly toasted on both sides.
  • Assemble by placing each pita on top of a sheet of foil or parchment paper.
  • Drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce.
  • Wrap foil or paper around pita and serve.

Nutrition Facts : Calories 405.3, Fat 18.1, SaturatedFat 5, Cholesterol 18.5, Sodium 645.6, Carbohydrate 50.5, Fiber 7.9, Sugar 10, Protein 12.4

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