Name: Eggplant Gyro
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 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; 1 medium honeydew

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Eggplant Gyro

Prep Time20

Cook Time5

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 513kcal

Ingredients

Sauce

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

Gyro

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

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.