Ingredients
Scale
- 1 eggplant, peeled and sliced into 1/4 inch slices
- Greek seasoning (recipe here) and olive oil
- Pita bread
- Tzatziki sauce (recipe here)
- Fresh garden tomato, sliced
- Red onion slices
- Fresh garden cucumbers, sliced
Instructions
- Fire up the grill. Peel and slice the eggplant. Sprinkle one side of each slice liberally with Greek seasoning, then brush with olive oil.
- Set the oiled side of the slice on the grill, then season and brush the top side.Grill until browned on both sides and tender.
- To assemble the gyro: Warm the pita breads by toasting briefly on the grill or in a toaster oven. Slather with a generous amount of tzatziki, Add a few slices of eggplant, then tomato, onion and cucumber slices. Add another generous dollop of tzatziki sauce. Enjoy!
Notes
If you are worried that your eggplant might be bitter, sprinkle with salt and let sit in a colander over the sink for at least 30 minutes before grilling.
The number of servings depends on the size of the eggplant and how many slices you put on your gyro.
For a gluten free gyro, use gluten free pita bread – recipe here.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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