Eggplant Gyro Sandwich

Eggplant Gyro Sandwich

I admit to it, I claim ownership and make no apologies.  I’m on a eggplant kick. I’ve had a surplus of the purple people hanging out in my kitchen calling out, “rescue me, rescue me from the silver mouth trash can”. Throwing out neglected veggies seems shameful. Hence…the recent surge in eggplant recipes.

The inspiration for this sandwich is unknown. Maybe the cooking fairy paid me a visit in a dream. Heck, most of the time, I just peek in cupboards and scrounge around in the fridge seeking out food stuff needing immediate attention. It’s kind of a “fly by the seat of your pants” cooking style.

Here’s the scoop on making this refreshing, low-cal gyro:

  • 1 medium size eggplant, peeled and cubed
  • 1 roasted red bell pepper, chop after roasting
  • 1 clove garlic, minced
  • 1 teaspoon dried basil or 1 1/2 tablespoon fresh basil leaves, minced
  • 1/2 cup all purpose flour
  • 1 tomato diced
  • 1 cucumber peeled and diced
  • 2 eggs, or 1/2 cup egg mate substitute PLUS 2 tablespoons water
  • 1 cup nonfat yogurt, plain
  • 1/3 cup low-fat mayonnaise
  • 1/3 cup chopped parsley
  • 1 tablespoon low-fat feta cheese, per sandwich (optional)
  • 1 cup plain bread crumbs
  • 3/4 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons rice or balsamic vinegar
  • 5 pita bread (round type)
  • Salt and pepper to taste

Wowie, seems like a long ingredient list. I’m guessing you’ll find most of this stuff hiding out in the pantry or fridge.

How To

Place bread crumbs, flour, cubed eggplant and egg mixture into separate bowls. Dip the eggplant cubes in flour, then coat with egg mixture and roll in bread crumbs. Place eggplant pieces on a cookie sheet sprayed with non-stick cooking oil. Bake in 425 degree oven for 30 minutes.

Dredge the eggplant in flour, egg and bread crumbs.Prepare yogurt dressing:

Mix yogurt, mayonnaise, parsley, oregano, vinegar and olive oil. Add salt and pepper to taste. Place in fridge until ready to serve.

Remove cooked eggplant from oven. Allow to cool. Cut each pita round in half. Stuff each half equally with eggplant, cucumber, tomato, red pepper, feta cheese and yogurt sauce.

Greek Yogurt Mixture for Eggplant Gyra

Plate the gyro on a romaine lettuce. This recipe will easily serve five. Calories are in the neighborhood of 375 for a full sandwich (two pita halves).

When you consider a traditional gyro filled with lamb meat is around 600 calories, this is definitely a better option.

If you want to reduce calories even more, cut the olive oil and vinegar mixture in half. You will lose 50 calories per serving.

Stuff pita pocket with the roasted eggplant.

Stuff pita pocket with the roasted eggplant.

Leave a Reply

Your email address will not be published. Required fields are marked *