Eggplant Gyros

Name: Eggplant Gyros
Yield: 1
Ingredients: 1 kosher salt; 2 chopped fresh dill; 2 lemon juice; 2 large cloves garlic, grated; 1 ground corier; 1 ground cumin; 1 dried oregano; 1 piment d'espelette or aleppo pepper; 1 shredded cucumber; 1 chopped fresh dill; 1 clove garlic, grated; 4 whole-wheat pita breads, warmed; 1/4 kosher salt; 1/4 ground pepper; 1 large tomato, chopped; 2 chopped romaine lettuce; 1/4 slivered red onion; 1/2 1 eggplant; 1/2 extra-virgin olive oil; 1/2 whole-milk plain greek yogurt

0 mins

Total time

1

Serving

20

Ingredients

Enable cook mode

Ingredients

kosher salt

chopped fresh dill

lemon juice

large cloves garlic, grated

ground corier

ground cumin

dried oregano

piment d'espelette or aleppo pepper

shredded cucumber

chopped fresh dill

clove garlic, grated

whole-wheat pita breads, warmed

¹⁄₄

kosher salt

¹⁄₄

ground pepper

large tomato, chopped

chopped romaine lettuce

¹⁄₄

slivered red onion

¹⁄₂

1 eggplant

¹⁄₂

extra-virgin olive oil

¹⁄₂

whole-milk plain greek yogurt

Directions

Step 1

To prepare eggplant: Trim ends off eggplant and cut lengthwise into 1/8-inch-thick slices. Place in a colander and toss with 1 teaspoon salt. Let stand for 30 minutes. Rinse and pat dry. Transfer the eggplant to a 9-by-13-inch baking dish.

Step 2

Meanwhile, whisk oil, 2 tablespoons dill, lemon juice, garlic, coriander, cumin, oregano and piment d'Espelette (or Aleppo) in a small bowl. Rub the marinade on the eggplant. Refrigerate for at least 3 hours and up to 1 day.

2 more steps — sign up to see the rest

To view this recipe and access thousands of others, sign up for free or, log in