Grilled eggplant gyros with fresh tzatziki

• Produce

  • 1 (1 1/4 pound eggplant, large
  • 1 tsp Dill, Fresh
  • 1/3 cup English cucumber
  • 2 Garlic cloves, large
  • 1/2 Lemon (1 tablespoon, Juice of small
  • 1 tbsp Mint, fresh
  • 1 Red onion, small

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 Recipe jackie's greek gyro seasoning
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 Pocketless pitas, whole grain

• Other

  • 1 1/3 cups Plain fat-free greek yogurt or vegan alternative
  • 2 Roma (plum tomatoes, thinly sliced

Found on jackienewgent.com

Description

Ingredients

• 1 large (1 1/4 pound) eggplant, cut into 12 rounds
• 3 tablespoons extra-virgin olive oil, divided
• 1 recipe Jackie’s Greek Gyro Seasoning (see below)
• 1 1/3 cups plain fat-free Greek yogurt or vegan alternative
• Juice of 1/2 small lemon (1 tablespoon)
• 1/4 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup finely diced unpeeled English cucumber
• 2 large garlic cloves, minced
• 1 tablespoon finely chopped fresh mint
• 1 teaspoon finely chopped fresh dill
• 4 whole grain pocketless pitas, lightly grilled
• 2 Roma (plum) tomatoes, thinly sliced
• 1 small red onion, thinly sliced

Directions

• Preheat a grill or grill pan. Very lightly brush both sides of the eggplant rounds with 1 tablespoon of the olive oil. Season one side of the eggplant rounds with the gyro seasoning. Grill eggplant (seasoned side up first) over direct medium-high heat until cooked through and rich grill marks form, about 5 to 6 minutes per side.
• Meanwhile, make the tzatziki sauce by adding the yogurt, lemon juice, remaining 2 tablespoons olive oil, salt, and pepper to a medium bowl and whisk to thoroughly combine. (Hint: The thicker the yogurt, the better!) Add the cucumber, garlic, mint, and dill and stir to evenly combine. Adjust seasoning. (Makes 1 2/3 cups tzatziki.)*
• Top each pita with about 3 tablespoons each tzatziki. Arrange the grilled eggplant on the pita. Top with tomatoes and onion and fold. Serve with remaining tzatziki on the side. If desired, garnish with fresh mint leaves.

Nutrition