Eggplant Aubergine Gyro
Experience the irresistible flavors of a Mediterranean classic with this vibrant Eggplant Aubergine Gyro recipe! Perfectly roasted spiced eggplant takes center stage, delivering a rich, smoky essence enhanced by a fragrant blend of garlic powder, paprika, cumin, and oregano. Paired with a creamy homemade tzatziki sauce made from Greek yogurt, cucumber, fresh mint, and zesty lemon, this vegetarian gyro is topped with crisp lettuce, juicy tomatoes, and sharp red onions for a fresh crunch in every bite. Wrapped in warm, soft pita bread, this quick and easy recipe is a wholesome twist on traditional gyros—ready in just 45 minutes and ideal for a satisfying lunch or dinner. Explore the perfect harmony of textures and flavors in this mouthwatering plant-based take on a Mediterranean favorite!
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Greek yogurt
- 0.5 large Cucumber
- 1 tablespoon Fresh mint leaves
- 1 tablespoon Lemon juice
- 1 clove Garlic
- 4 pieces Pita bread
- 1 large Tomato
- 1 small Red onion
- 1 cup Shredded lettuce
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplants into 1/2-inch thick rounds and place them in a single layer on the prepared baking sheet.
In a small bowl, mix olive oil, garlic powder, paprika, cumin, oregano, salt, and black pepper to create a spice blend.
Brush both sides of each eggplant slice with the spice blend, ensuring even coverage.
Roast the eggplant in the preheated oven for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
While the eggplant is roasting, prepare the tzatziki sauce. Grate the cucumber and squeeze out excess liquid using a clean kitchen towel or paper towels.
In a bowl, combine Greek yogurt, grated cucumber, finely chopped mint, lemon juice, minced garlic, and a pinch of salt. Mix well and refrigerate until ready to use.
Warm the pita bread in the oven or a skillet for a few minutes until pliable.
Thinly slice the tomato and red onion for the gyro toppings, and prepare the shredded lettuce.
Once the eggplant is roasted, assemble the gyros: place a few slices of roasted eggplant on each pita, then top with tzatziki sauce, tomato slices, red onion, and shredded lettuce.
Fold the pita around the fillings and serve immediately. Enjoy your Eggplant Aubergine Gyro!
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5181 mg | 225% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 58.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3035 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
