Grilled Eggplant Gyros with Fresh Tzatziki

No mystery meat here! Instead, you’ve got 100% real eggplant with charry grilled goodness as the star of this super flavorful, super saucy gyro for vegetarians—or part-time vegetarians! One of the secrets to its scrumptiousness is the homemade gyro seasoning. Make several batches of it in advance so you have it on hand any time you plan to cookout! You’ll get plenty of fresh tzatziki sauce here, too. I absolutely don’t believe in skimping on that. This inspired gyro will surely become a new favorite at your backyard BBQ! Or whip out a grill pan and make this for a meat-free fix anytime. Hint: It’ll absolutely make a memorable Meatless Monday!

Calories saved: 270 calories

Instructions

Preheat a grill or grill pan. Very lightly brush both sides of the eggplant rounds with 1 tablespoon of the olive oil. Season one side of the eggplant rounds with the gyro seasoning. Grill eggplant (seasoned side up first) over direct medium-high heat until cooked through and rich grill marks form, about 5 to 6 minutes per side.

Meanwhile, made the tzatziki sauce by adding the yogurt, lemon juice, remaining 2 tablespoons olive oil, salt, and pepper to a medium bowl and whisk to thoroughly combine. Add the cucumber, garlic, mint, and dill and stir to evenly combine. Adjust seasoning. (Makes 1 2/3 cups tzatziki.)*

Top each pita with about 3 tablespoons each tzatziki. Arrange the grilled eggplant on the pita. Top with tomatoes and onion and fold. Serve with remaining tzatziki on the side. If desired, garnish with fresh mint leaves.

Notes

Per serving: 360 calories, 13g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol., 900mg sodium, 54g total carbohydrate, 9g dietary fiber, 9g sugars, 15g protein

JACKIE’S GREEK GYRO SEASONING: Mix together 3/4 teaspoon each sea salt and freshly ground black pepper, 1/2 teaspoon each garlic powder, onion powder, and dried oregano leaves, and 1/4 teaspoon each dried dill, crushed dried rosemary, and cayenne pepper. Makes 1 recipe (4 servings).

Hint: Make in advance and store in sealed, labeled jar. To make a milder version of this seasoning, replace the 1/4 teaspoon cayenne pepper with 1/4 teaspoon black pepper.

*If desired, these gyros can be drizzled with a tahini dressing in place of tzatziki: Whisk together 1/3 cup each tahini and unsweetened green tea, juice of 1 lemon, 1 tablespoon extra-virgin olive oil, 2 minced garlic cloves, and pinch of ground cumin.

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http://jackienewgent.com/2016/05/eggplant-gyros/

The “Before” Version

Inspired by Greek-American Lamb Gyros

Per serving: 630 calories, 38g total fat, 15g saturated fat, 2g trans fat, 100mg cholesterol, 1570mg sodium, 42g total carbohydrate, 3g dietary fiber, 6g sugars, 29g protein

Tasteover Tips

When you can swap a veggie for a meat, do it! Grill the veggie, like eggplant, for extra smoky flavor. And make sure the meal still has plenty of protein otherwise.

Play up spices! It’s no time to be shy when making a recipe healthier. Besides, spices help pump up plant-based nutrients to provide health protective properties, too.

Be generous with healthful sauces, like tzatziki. (Hello, probiotics!)

#MeatlessMonday