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By Kaylyn Elcock

Eggplant Gyros

Name: Eggplant Gyros
Prep time: 3 h 30 min
Cook time: 40 min
Total time: 4 h 10 min
Cuisine: European, Mediterranean, Greek
Ingredients: 1.5 lb eggplant; one teaspoon kosher salt; 0.5 cups evoo; two tablespoons chopped fresh dill; two tablespoons lemon juice; two large garlic cloves, grated; one teaspoon ground coriander; 1 teaspoon ground cumin; one teaspoon dried oregano; 1 teaspoon Aleppo pepper; one cup shredded cucumber; 0.5 cups whole milk plain Greek yogurt; one tablespoon chopped fresh dill; one clove garlic, grated; 0.25 tsp kosher salt; 0.25 tsp ground pepper; four pita breads, warmed; one large tomato chopped; 2 cups chopped romaine lettuce; 0.25 cups slivered red onion

8 steps

Prep:3h 30minCook:40min

Updated at: Thu, 17 Aug 2023 05:10:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories505.9 kcal (25%)

Total Fat31.5 g (45%)

Carbs48 g (18%)

Sugars8.6 g (10%)

Protein10.8 g (22%)

Sodium913.3 mg (46%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Trim ends off eggplant and cut lengthwise into 1/8 in thick slices

Step 2

Place ina colander and toss with 1 teaspoon salt. Let stand for 30 minutes, rinse and pat dry

Step 3

Transfer eggplant to a 9x13-in baking dish

Step 4

Meanwhile, whisk oil, 2 tbs dill, lemon juice, garlic, coriander, cumin , oregano and Aleppo pepper in a small bowl

Step 5

Rub marinade onto the eggplant. Refrigerate for at least 3 hours and up to one day

Step 6

Place cucumber on a clean kitchen towel and squeeze out as much liquid as possible. Place cucumber in a small bowl and mix with yogurt, remaining dill, garlic, salt and pepper in refrigerator until ready to use

Step 7

Preheat grill to medium high. Grill The eggplant, turning once until lightly charged, 3 to 5 minutes per side

Step 8

Serve in pita bread with tomato, lettuce, onion and tzatziki sauce