Real African Dishes: [MC-AllEthnic-Recipes] Eggplant Gyro

Thursday, June 27, 2013

[MC-AllEthnic-Recipes] Eggplant Gyro

* Exported from MasterCook *

Eggplant Gyro

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE SAUCE:
1/2 cup plain low-fat yogurt
1/2 cup crumbled feta cheese
1 Tablespoon lemon juice
1 teaspoon extra-virgin olive oil
Kosher salt and black pepper
FOR THE GYROS:
2 cups seeded and diced tomatoes
1 cup diced cucumber -- peeled and seeded
1/3 cup diced scallions
1/3 cup kalamata olives -- pitted and halved
2 Tablespoons red wine vinegar
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh oregano
4 Tablespoons extra-virgin olive oil -- divided
1 large eggplant -- trimmed and diced to 3/4-inch pieces
4 pita rounds -- (7-8 inches each)

Preheat broiler to high.

Combine yogurt, feta, lemon juice, and 1 tsp. oil in a small bowl. Season
sauce with salt and pepper to taste; set aside.

Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano,
and 1 Tbsp. oil in a large bowl; season with salt and pepper. Set
vegetables aside.

Sauté eggplant in 2 Tbsp. oil in a sauté pan over medium-high heat for 3
minutes; Sauté eggplant in oil just until cooked but not mushy. Stir into
vegetable mixture. The eggplant will warm the mixture.

Brush pitas with remaining 1 Tbsp. oil; sprinkle them with salt. Broil
pitas until lightly toasted, about 1 minute on each side. Assemble gyros
by placing each pita on a sheet of foil or parchment papper (This wrapping
makes the gyros easier to eat). Drizzle 1/4 cup sauce down the center of
each pita, then place about 1 cup of vegetables atop the sauce on each
pita. Wrap foil or paper around pita and serve.

Makes: 4 gyros
Total time: 30 minutes

Per gyro: 370 cal (38% fat); 16g total fat (6g sat); 27mg chol; 901mg
sodium; 45g total carbs (8g sugars); 4g fiber; 13g protein

AuthorNotes: Earthy, fresh flavors are the key to making great-tasting
gyros.

Pitting Olives: If you don't have an olive pitter, simply smash olives
with the flat side of a chef's knife. The flesh will separate from the
pit, making it easy to remove with your fingers

Cuisine:
"Greek"
Source:
"Cuisine at Home, erecipes"
S(Formatted by Chupa Babi):
"June 2013"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 474 Calories; 26g Fat (47.7%
calories from fat); 12g Protein; 51g Carbohydrate; 6g Dietary Fiber; 19mg
Cholesterol; 881mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2
1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 26068 901003 902684 0 0 0 0 0 0 1140