1/4 Photos of Eggplant (Aubergine) Gyro
A meatless twist on the classic Greek sandwich. There is no accident in the multiple measurements of EVOO, it calls for them all. Posted for Zaar World Tour 2.
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Units: US | Metric
- 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
- 1Preheat broiler to high.
- 2Combine all ingredients for the sauce in a small bowl; set aside.
- 3Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. Chill until ready to use.
- 4Saute eggplant in oil over medium-high heat 3 minutes. Add to vegetable mixture.
- 5Brush pitas with oil, season with salt, and broil until lightly toasted on both sides.
- 6Assemble by placing each pita on top of a sheet of foil or parchment paper.
- 7Drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce.
- 8Wrap foil or paper around pita and serve.
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Nutritional Facts for Eggplant (Aubergine) Gyro
Serving Size: 1 (406 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 405.3
- Calories from Fat 163
- Total Fat 18.1 g
- Saturated Fat 5.0 g
- Cholesterol 18.5 mg
- Sodium 645.5 mg
- Total Carbohydrate 50.4 g
- Dietary Fiber 7.9 g
- Sugars 10.0 g
- Protein 12.4 g