Eggplant Gyros

Name: Eggplant Gyros
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Greek, Mediterranean, European
Ingredients: 2 large eggplants (thickly sliced); olive oil (for brushing); 1.5 teaspoons za'atar; 1.5 teaspoons marjoram; 4 large thick pita flatbreads; 0.25 cucumber (sliced); 4 tomatoes (sliced or quartered); 0.5 red onion (thinly sliced); crisp lettuce leaves (shredded); sea salt and freshly ground black pepper; lemon wedges (for squeezing); 250 g yogurt; 1 tablespoon fruity olive oil; 0.5 cucumber (diced); 2 garlic cloves (crushed); few mint sprigs (finely chopped); few dill sprigs (finely chopped); grated zest and juice of lemon

5 steps

Prep:25minCook:25min

Gyros are Greek street food, traditionally made with meat, especially pork or chicken, wrapped up with salad and fried potatoes in a thick, soft flatbread, and drizzled with garlic sauce or tzatziki. But now that more people are embracing a vegetarian lifestyle, delicious vegan alternatives are becoming very popular in Athens, Thessaloniki, and some islands. Eggplants are so 'meaty' that they make a great filling, and you can use dairy-free yogurt to make the tzatziki.

Updated at: Thu, 17 Aug 2023 06:37:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories300.6 kcal (15%)

Total Fat11.5 g (16%)

Carbs42.2 g (16%)

Sugars17.1 g (19%)

Protein15.9 g (32%)

Sodium461.3 mg (23%)

Fiber18.8 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

gyros

2eggplants

large, thickly sliced

Olive oil

for brushing

1 ½ teaspoonsza'atar

1 ½ teaspoonsmarjoram

0.25cucumber

0.5Red onion

freshly ground black pepper

lemon wedges

for squeezing

tzatziki

250gyogurt

1 tablespoonfruity olive oil

0.5Cucumber

grated zest and juice of

Instructions

Step 1

Make tzatziki by mixing all the ingredients together in a bowl. Season to taste with salt and pepper.

Step 2

Brush the eggplant slices with oil on both sides. Sprinkle with the za'atar and marjoram, and season lightly with salt and pepper.

Step 3

Heat a large ridged griddle pan over medium-high heat. When hot, add some eggplant slices (do this in batches) and cook for 2-3 minutes on each side, or until charred, golden brown, and attractively striped. Drain on paper towels and keep warm while you cook the remaining eggplant in the same way.

Step 4

Warm the flat breads in a low oven or on a lightly oiled griddle pan. Divide the griddled eggplant, cucumber, tomatoes, onion, and lettuce between them. Season lightly with salt and pepper, and drizzle with tzatziki.

Step 5

Place each flatbread on a square of kitchen foil or baking parchment and fold up or roll over to enclose the filling. Eat immediately while they are warm, with some lemon wedges for squeezing.