Eggplant Gyro

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Eggplant Gyro

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 513kcal

Ingredients

Sauce

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

Gyro

Serve With

  • 1 medium honeydew

Instructions

  • 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.

Nutrition

Calories: 513kcal | Carbohydrates: 78g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 661mg | Fiber: 12g | Sugar: 34g
Keyword : Eggplant Gyro

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