Gen's Eggplant Gyros
Why I Love This Recipe
FEATURING: Eggplant, onions, lettuce (or arugula or other leafy green such as kale or Swiss chard), tomatoes and cucumbers.
A lovely recipe that has a few steps but each step is fairly easy and straightforward! Making your own Greek-pita is definitely worth it but you can also use store-bought Greek pitas for sure! An alternative to making tzaziki is using hummus or tahini sauce.
Ingredients You'll Need
FOR THE GREEK PITA (you can also buy some if you want to save on time)
160 ml of milk alternative of your choice (or milk)
80 ml water
1 package of active dry yeast (2 tsp + 1/4 tsp)
1 teaspoon salt
2 Tbsp olive oil
FOR THE EGGPLANT
1 Tbsp oil
1 eggplant, cut in 1/2 inch slices
Salt & pepper, to taste
FOR THE TZAZIKI (alternatively, you can use hummus or tahini sauce)
1 cup shredded cucumber
1/2 cup vegan Greek-style yogurt
1 Tbsp fresh dill
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
FOR THE ASSEMBLY
A few handfuls of chopped lettuce, arugula or other leafy-green vegetable of your choice (kale, Swiss chard, etc.)
1-2 sliced tomatoes (I like to cut each slice in half)
1 sliced cucumber (I like to cut each slice in half)
1/8 onion, cut in thin slivers
MAKE THE GREEK PITA:
Combine the sugar, yeast, water and milk in a bowl. Set the bowl aside for 5 minutes, until the mixture starts to froth.
In another bowl, combine the flour and salt and give it a mix to combine.
Add the oil to the yeast mixture and stir to combine.
Add the yeast mixture to the flour mixture in batches. Make sure each batch is incorporated before adding the next.
Transfer mixture to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
Brush a bowl with some oil and add the dough.
Cover with a towel and let it rest for about 40 minutes (I often let it rise longer), until it rises and doubles in size.
When risen, press on the dough to remove the air and cut into 6 equal sized pieces.
Place pieces of dough on a lightly oiled working surface. Use a rolling pin to roll out each piece of dough to a circle 20 cm in diameter. For an authentic look, you can go ahead and lightly press on the rolled dough with your fingers (this will create little cavities in your pita).
Place a pan over medium heat (I like to use my crêpière for this).
Cook the pita bread for 1-2 minutes on each side in the pan, until they puff up slightly. You want them cooked but still pliable.
Transfer to a plate and put a clean metal bowl on top to conserve the heat. Set aside.
PREPARE THE EGGPLANT: You can either roast or use the skillet to cook, both work! If you are doubling the recipe, then I recommend roasting (or BBQ):
- To roast: Rub oil over eggplant slices with a food paintbrush. Place the eggplant slices 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 8-12 minutes until very tender, turning them from time to time to make sure they cook on both sides.
PREPARE THE TZAZIKI: Mix all tzaziki ingredients together. Set aside.
PREPARE THE VEGGIES FOR THE GYROS: Cut the veggies and set them on a plate. Set aside.
ASSEMBLY: Take one greek-pita (ideally one that is still warm). In the middle (like you would for a burrito), place lettuce, a few sliced tomatoes, a few sliced cucumbers and sliced onions. Add eggplant. Drizzle tzaziki sauce on top. Repeat for all gyros! Bon Appétit!