Eggplant Gyros with Fresh Tzatziki

Eggplant Gyros with Fresh Tzatziki

Recipe by GenevaWatsonCourse: Sides, Main, DinnerCuisine: GreekDifficulty: Medium






  • 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


  • 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!
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