Vegan Gyros (Made with Eggplant!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned, sautéed eggplant wrapped in pita bread with fresh vegetables, herbs, and dairy-free tzatziki sauce. A plant-based take on the Greek classic with tender, savory eggplant and bright Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 tablespoons lemon juice
- 3 tablespoons soy sauce
- 3 garlic cloves, (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 medium eggplant, ((about 1 pound), cut into 1/4 inch thick strips, about 1 inch wide and 3-4 inches long)
- 1 medium onion, (sliced into half rings)
- 3 pita breads ((or 4 depending on how big you like your gyros))
- Vegan tzatziki
- 1/2 cup cherry tomatoes (halved)
- 1/2 large cucumber, (cut in half, lengthwise, then sliced)
- 2 scallions, (chopped)
- Fresh mint leaves, (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1317mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 130mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1317MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.