Eggplant Aubergine Gyro Recipes

EGGPLANT (AUBERGINE) GYRO

Eggplant (Aubergine) Gyro image

A meatless twist on the classic Greek sandwich. There is no accident in the multiple measurements of EVOO, it calls for them all. Posted for Zaar World Tour 2.

Provided by LoriInIndiana

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

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
2 cups tomatoes, seeded and diced
1 cup cucumber, peeled, seeded, diced
1/3 cup scallion, diced
1/3 cup kalamata olive, pitted, halved
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh oregano
1 tablespoon extra virgin olive oil (yes, that's a 2nd measurement)
1 large eggplant, trimmed and diced into 3/4-inch pieces
2 tablespoons olive oil (3rd measurment)
4 pita bread
salt

Steps:

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

Nutrition Facts : Calories 405.3, Fat 18.1, SaturatedFat 5, Cholesterol 18.5, Sodium 645.6, Carbohydrate 50.5, Fiber 7.9, Sugar 10, Protein 12.4

EGGPLANT (AUBERGINE) WITH RAW GARLIC

Eggplant (Aubergine) With Raw Garlic image

This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.

Provided by Lennie

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large eggplant
olive oil, as needed (extra-virgin preferred)
4 garlic cloves, peeled and minced fine
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 cup finely chopped fresh flat leaf parsley

Steps:

Wash eggplant well; cut off stem portion (leave peel on).
Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
On a serving platter, arrange cooked eggplant slices.
In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
Drizzle over the eggplant slices, sprinkle with parsley, and serve.

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