Eggplant’s meaty texture is a delicious vegetarian stand-in for the lamb that typically fills a gyro sandwich.
Place in a colander and toss with 1 teaspoon salt.
Let stand for 30 minutes.
Rinse and pat dry.
Transfer the eggplant to a 9-by-13-inch baking dish.
Rub the marinade on the eggplant.
Refrigerate for at least 3 hours and up to 1 day.
Place the cucumber in a small bowl and mix in yogurt, dill, garlic, salt and pepper.
Refrigerate until ready to use.
To grill & serve: Preheat grill to medium-high.
Grill the eggplant, turning once, until lightly charred, 3 to 5 minutes per side.
Serve in pitas with tomato, lettuce, onion and some of the tzatziki.
Tips
To make ahead: Marinate eggplant (Steps 1-2) for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
