Eggplant (Aubergine) Gyro

Eggplant (Aubergine) Gyro

Time: 30 mins


  • 1/2 cup plain low-fat yogurt
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • salt and pepper


  • 1 Preheat broiler to high.
  • 2 Combine all ingredients for the sauce in a small bowl; set aside.
  • 3 Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. Chill until ready to use.
  • 4 Saute eggplant in oil over medium-high heat 3 minutes. Add to vegetable mixture.
  • 5 Brush pitas with oil, season with salt, and broil until lightly toasted on both sides.
  • 6 Assemble by placing each pita on top of a sheet of foil or parchment paper.
  • 7 Drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce.
  • 8 Wrap foil or paper around pita and serve.

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