Eggplant Gyros

These gyros were loaded with so many vegetables, it was hard to miss the meat.

I started with the sauce by mixing Greek yogurt, crumbled feta cheese, fresh lemon juice, olive oil and salt and pepper to taste. Once combined, the sauce was set aside.

I then tossed together seeded, diced tomatoes, peeled, seeded and diced cucumbers, diced scallions, and halved kalamata olives with some red wine vinegar, chopped fresh parsley, chopped fresh oregano, olive oil and salt and pepper. This combination was refrigerated until needed.

I proceeded to saute a diced eggplant in a skillet in olive oil until tender. The cooked eggplant was combined with the chilled tomato-cucumber mixture and tossed together.

Meanwhile, some pita breads were brushed with oil, sprinkled with salt and popped under the broiler briefly to brown on both sides.

Once all the components were ready, the gyros were assembled by spreading some of the sauce down the middle of the warm pita and topped with about a cup of the vegetable mixture.

Our side dish was a Watermelon Salad, which was really wonderful. I started with the dressing by combining fresh lime juice, honey, fresh mint, and vegetable oil and whisking until the honey was dissolved. In a large bowl, I combined lots of cubed watermelon, some cubed honeydew melon, cubed cantaloupe and a little bit of thinly sliced Vidalia onion. The melon combo was tossed with the lime dressing to coat and seasoned with salt and pepper.

This was a stupendous meatless meal!!!