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Eggplant Gyro

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Eggplant Gyro

4.7 from 6 votes
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Course: Main Course
Cuisine: American
Keyword: Eggplant Gyro
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Calories: 513kcal



  • 1/2 cup yogurt, plain
  • 1/2 cup feta cheese crumbles
  • 1 tablespoon lemon juice


  • 3 medium tomato, red
  • 1 medium cucumber
  • 1/3 cup Kalamata olives
  • 2 tablespoon parsley, fresh
  • 1 tablespoon oregano, fresh
  • 1 stalk green onion
  • 2 tablespoon vinegar, red wine
  • 3 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 medium eggplant
  • 4 large pita, whole wheat

Serve With

  • 1 medium honeydew


  • Preheat broiler to high.
  • Combine ingredients for the sauce in a small bowl. Set aside.
  • Seed and dice tomatoes. Peel, seed, and dice enough cucumber for 1 cup.
  • Pit and halve the olives. Chop parsley and oregano. Thinly slice green onions.
  • Toss tomatoes, cucumbers, olives, parsley, oregano, green onions, vinegar, and 1 tablespoon oil in a large bowl. Add salt and pepper to taste. Chill until ready to use.
  • Trim and dice eggplant into 3/4″ pieces. Saute eggplant in the remaining 2 tablespoons oil in a large skillet over medium high heat for 3 minutes. Add to vegetable mixture.
  • Brush pitas with oil, season with salt, and broil until lightly toasted on both sides. Assemble by placing each pita on top of a sheet of foil or parchment paper. Drizzle 1/4 cup sauce down the center of the pita and place about 1 cup of the vegetables on top of the sauce. Wrap foil or paper around pita and serve with honeydew.
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Calories: 513kcal | Carbohydrates: 78g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 661mg | Fiber: 12g | Sugar: 34g

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