Spiced Eggplant Gyros

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I had this genius idea to make eggplant gyros over the weekend.  It kinda just popped in my head ya know?  Totally spontaneous.  Well sort of…I actually  had a patient talking about gyros last week and ever since then I can’t stop thinking about gyros!!!  Back in the meat eating days, Dario and I would go get them at this little restaurant here in VA.  So delicious.  I love all the topping combinations – feta, tomatoes, onions and tzatziki sauce.  Delicious!



Unfortunately, we haven’t found a good vegetarian gyro replacement.  Falafel is always good, but not the same.  I wanted a gyro.  Just without the meat!  So I made myself a vegetarian gyro!  Instead of the meat, I went with eggplant slices.  Roasted with tons of yummy spicy za’tar seasoning blend.  The caramelized bits and the intense flavor of the za’tar really made the eggplant a perfect filling for these sandwiches.



Along with the filling, I scrounged up a bunch of tasty toppings to layer on!  Pickled red onions, salty feta and a few sprouts that I had overflowing in my sprouter.  In addition I made my own yogurt sauce.  Usually these types of sandwiches are served with tzatziki – a yogurt cucumber sauce.  But… I didn’t have any cucumbers, so I just whipped up a lemon garlic yogurt sauce instead.  Just as delicious with no need of a cucumber!



Enjoy this sandwich for a quick weeknight dinner.  And save the leftover toppings to put over a salad for lunch the next day.  It’s the perfect way to use up any remaining eggplant, onions or feta cheese!  Enjoy!

Spiced Eggplant Gyro:

  • 1 large eggplant, sliced into 1/2″ rounds
  • 2 tbsp olive oil
  • 1 tbsp Za’tar spice blend
  • 1 tsp ground black pepper
  • 1/2 low fat plain greek yogurt
  • 1 small garlic clove, minced
  • 1/4 parsley, chopped
  • 1/2 tsp salt and black pepper
  • 1 tbsp lemon juice
  • 4-6 whole wheat pitas
  • Toppings & Additions:
    • pickled red onion
    • feta cheese
    • diced tomato
    • lettuce
    • chopped parsley


  1. Preheat oven to 400 F.
  2. Toss eggplant rounds with the 2 tbsp olive oil, za’tar spice and 1 tsp black pepper.  Roast for 45-50 minutes or until golden brown and tender.
  3. While eggplant cooks, make the yogurt sauce.  Combine the yogurt, garlic, parsley, salt, pepper and lemon juice.  Stir to combine and allow to sit while eggplant cooks.
  4. Assemble the sandwiches:  lay out pita bread.  Top with lettuce, tomato, feta, pickled onions and a few roasted eggplant slices.  Drizzle on the yogurt dressing.  Fold in half and enjoy warm!

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