Vegan Eggplant Gyros
Vegan Eggplant Gyros! Za'atar seasoned eggplant stuffed into a warm pita and topped with juicy tomatoes, crisp cucumbers, and the BEST hummus-dill sauce. This easy eggplant recipe is perfect for both lunch and dinner! So easy to make!
Ingredients
- 4 cups cubed eggplant
- 1 tablespoon oil
- 2 tablespoons za'atar seasoning
- 1 teaspoon oregano
- salt/pepper
- ½ cup red onions, very thinly sliced
- 2 tablespoons red wine vinegar
- 1 large tomato, sliced
- ½ cup cucumber, thinly sliced
- ⅓ cup parsley, finely chopped
- 4 pita flatbreads, warmed
Hummus Sauce:
- ⅓ cup hummus
- 1 large lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon dried dill
Instructions
Make the eggplant
- Place the eggplant in a large bowl and rub with olive oil, za'atar seasoning and oregano until well coated. You can either roast or use the skillet to cook, both work! If you are doubling the recipe, then I recommend roasting.
- To roast: Place the eggplant in a baking dish and roast at 400 degrees for 30 minutes until very soft. To saute: Heat a bit more oil in a large cast iron skillet (or other non-stick skillet) over medium heat. Add eggplant and cook for 10-15 minutes until very tender.
Make the pickled onions
- Combine the very thinly sliced onion and vinegar in a bowl. Let sit while you cook the eggplant and make the hummus sauce. Drain before serving.
Make the hummus sauce
- Whisk together the hummus, lemon juice, garlic, dill and a pinch salt/pepper to taste. Set aside.
Assemble the gyros
- Pile the onions, cucumber, tomato, cucumber and cooked eggplant on the flatbreads. Drizzle with hummus sauce and eat immediately.
Nutrition
Serving: 1gyroCalories: 268kcalCarbohydrates: 48gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 324mgPotassium: 559mgFiber: 10gSugar: 7gVitamin A: 820IUVitamin C: 31mgCalcium: 101mgIron: 6mg