Roasted Eggplant and Chickpea Gyros
Ingredients
- 1 lb eggplant
- 1 can of chickpeas, drained, rinsed, and dried
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp oregano
- 1 tsp marjoram
- 1 tsp thyme
- 1 tsp onion powder
- 1/2 tsp garlic powder
- salt to taste
- black pepper to taste
Tzatziki sauce
- 1 cup non-dairy plain yogurt
- juice of 1/2 lemon
- 2 garlic cloves minced
- 1 tbsp fresh dill (or dried dill weed to taste)
- 1 mini cucumber, grated with water squeezed out
- salt and pepper to taste
Preparation
Cut the stem off the eggplant, cut it lengthwise into thirds, then cut each piece in half, and finally cut each half into 1/2 inch thick slabs.
Salt the eggplant steaks with kosher salt on both sides, sandwich them between two kitchen towels with a large baking pan on top, and let sit for about 30 minutes. Then rinse with fresh water and dry to remove the salt.
In a medium bowl, combine the chickpeas and eggplant steaks. Coat them with oil, Worcestershire sauce, and spices.
On a parchment-lined large baking sheet, roast the eggplant and chickpeas at 425°F for 28-30 minutes, rotating and flipping halfway through.
Meanwhile, make the tzatziki sauce by combining all the ingredients and mixing well.
Wrap up in your favorite wrap-style bread, such as pita, and drizzle with tzatziki sauce.
Tips
Optionally add pickled red onions, cucumbers, greens, and parsley for extra flavor.
