Eggplant Gyros

Found a very delicious recipe and I LOVE eggplant.

First, you chop up a couple eggplants.  I had one good one and one that was starting to die, but that’s Giant Eagle for you.  It’s so hard to find decent produce that isn’t crazy expensive.


The recipe said that you could sauté the eggplant or roast it.  I decided to sauté it, but it took a very long time to get soft that way, and it was a little unevenly cooked.  I would definitely roast it next time.  Luckily it didn’t affect the taste.  I was supposed to rub down the eggplant with 1 tablespoon of oil, but I found it took more than that and with za’ atar seasoning, but I couldn’t find that at the store, so I just used most of the spices that are in it.


While the eggplant was cooking, I prepared the toppings.  The recipe called for red onions soaked in red wine vinegar, but I didn’t want to buy something that I would not use that much, so I used what I already had – balsamic vinegar and it worked very well.


The hummus dressing was simple enough to make – hummus, dried dill, garlic and lemon juice.  Very tasty, too.


The other toppings included tomatoes and fresh, chopped parsley.  The recipe called for one large tomato, but I just used roma tomatoes – I felt that they fit better in the gyro.


All the food is ready!


Table is set – just waiting for Jake to get home from work.  🙂


And there you have it – an eggplant gyro.  Scrumptious.  The following recipe is the way I prepared it (with the exception of the method used to cook the eggplant), but the other possible variations can be seen above, and of course the great thing about cooking is you can tweak it however you like.  🙂



  • 2 eggplant, cubed
  • 3 tablespoons oil
  • 2 tablespoons of a similar za’ atar spice mixture – equal parts thyme, oregano, majoram and salt
  • a pinch of salt and a pinch of pepper
  • 1 tablespoon balsamic vinegar
  • 2 roma tomatoes
  • 1/2 cup red onion
  • 1/3 cup chopped parsley
  • 4 pita breads
  • 1/3 cup hummus
  • 1 large lemon, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill


  1. Chop eggplant and place in large bowl.  Rub with oil, thyme, oregano, majoram and salt.  Place in baking dish and roast at 400 degrees for about 30 minutes or until tender.
  2. Combine onion and vinegar, let sit, then drain before serving.
  3. Slice tomato
  4. Chop parsley
  5. In a small bowl combine hummus, lemon juice, garlic and dill.  Add a pinch of salt and a pinch of pepper.  Mix well.
  6. Place eggplant on the pita, then load on the toppings and dressing.  Fold up and enjoy.

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