Eggplant Gyros with Tzatziki Sauce
 
Ingredients
  • 1 large eggplant, cut into 12 rounds, grilled (see
  • otherside of newsletter for instructions)
  • 2 tablespoons sunflower or olive oil
  • 1 tablespoon Gyro seasoning
  • 1⅓ cups plain fat-free Greek yogurt
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup finely diced unpeeled cucumber
  • 2 large garlic cloves, minced
  • 1 teaspoon finely chopped fresh dill
  • 4 pocketless pitas, lightly grilled if you like
  • 2 Roma tomatoes, thinly sliced
  • 1 small onion, thinly sliced
Instructions
  1. To make the tzatziki sauce: add the yogurt, lemon juice, oil, salt, and pepper to a medium bowl and whisk to thoroughly combine. Add the cucumber, garlic, and dill and stir to evenly combine. Adjust seasoning to your taste.
  2. Top each pita with about 3 tablespoons each tzatziki. Arrange the grilled eggplant on the pita. Top with tomatoes and onion and fold.
  3. Serve with remaining tzatziki on the side.
Recipe by Driftless Organics at https://www.driftlessorganics.com/eggplant-gyros-tzatziki-sauce-2/