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BBQ & Grill

Eggplant Gyros

Eggplant's meaty texture is a delicious vegetarian stand-in for the lamb that typically fills a gyro sandwich. The vegetable absorbs the lemony-herby-spicy marinade like a sponge, so if you have time, let it marinate for the full day.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 ½ pounds eggplant
  • 1 teaspoon kosher salt
  • ½ cup extra-virgin olive oil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons lemon juice
  • 2 large cloves garlic, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon piment d'espelette or aleppo pepper
  • 1 cup shredded cucumber
  • ½ cup whole-milk plain greek yogurt
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, grated
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 4 whole-wheat pita breads, warmed
  • 1 large tomato, chopped
  • 2 cups chopped romaine lettuce
  • ¼ cup slivered red onion

Directions

  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.
  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.
  3. To prepare tzatziki: Place cucumber on a clean kitchen towel, gather it up and squeeze out as much liquid as possible. Place the cucumber in a small bowl and mix in yogurt, dill, garlic, salt and pepper. Refrigerate until ready to use.
  4. To grill & serve: Preheat grill to medium-high. Grill the eggplant, turning once, until lightly charred, 3 to 5 minutes per side. Serve in pitas with tomato, lettuce, onion and some of the tzatziki.