Eggplant (Aubergine) Gyro |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A meatless twist on the classic Greek sandwich. There is no accident in the multiple measurements of EVOO, it calls for them all. Ingredients:
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 |
Directions:
1. Preheat broiler to high.
2. Combine all ingredients for the sauce in a small bowl; set aside.
3. Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. Chill until ready to use.
4. Saute eggplant in oil over medium-high heat 3 minutes. Add to vegetable mixture.
5. Brush pitas with oil, season with salt, and broil until lightly toasted on both sides.
6. Assemble by placing each pita on top of a sheet of foil or parchment paper.
7. Drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce.
8. Wrap foil or paper around pita and serve.
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