Eggplant Gyros with Fresh Tzatziki
Course: Sides, Main, DinnerCuisine: GreekDifficulty: MediumServings
4
servingsCalories
630
kcalIngredients
1 large (1 1/4 pound) eggplant, cut into 12 rounds
3 tablespoons extra-virgin olive oil, divided
1 recipe Jackie’s Greek Gyro Seasoning
1 1/3 cups plain fat-free Greek yogurt or vegan alternative
1/4 teaspoon freshly ground black pepper
juice of 1/2 small lemon (1 tablespoon)
1/4 teaspoon sea salt, or to taste
1/3 cup finely diced unpeeled English cucumber
4 whole grain pocketless pitas, lightly grilled
2 large garlic cloves, minced
2 Roma (plum) tomatoes, thinly sliced
1 small red onion, thinly sliced
1 tablespoon finely chopped fresh mint
1 teaspoon finely chopped fresh dill
Directions
- Preheat a grill or grill pan on medium-high heat.
- Lightly brush eggplant rounds with 1 tablespoon of olive oil on both sides. Season one side with gyro seasoning.
- Place eggplant on grill and grill until cooked through and rich grill marks form, about 5 to 6 minutes per side.
- To make tzatziki sauce, combine yogurt, lemon juice, remaining 2 tablespoons olive oil, salt, and pepper in a medium bowl. Whisk well.
- Add in cucumber, garlic, mint, and dill and stir to evenly combine. Adjust seasoning as needed.
- Top each pita with about 3 tablespoons each tzatziki.
- Arrange grilled eggplant on pita. Top with tomatoes and onion and fold. Serve with remaining tzatziki on the side.
- Garnish with fresh mint leaves, if desired. Enjoy!
