EGGPLANT GYROS WITH TAHINI AND YOGURT SAUCE

SERVES 4 PORTIONS

2 small eggplants (14oz./400g)

3 tsp. coarse sea salt

1 tbsp. paprika

3/4 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. nigella seeds

1/2 tsp. mustard seeds

1/4 cup plus 2 tbsp. (90 ml) olive oil

1 large pita bread

1 tomato

1/4 cucumber

1 red onion

1 3/4 cups (4oz / 120g) finely sliced red cabbage

8 tbsp. tahini and yogurt sauce

4 tbsp. finely chopped fresh dill

NUTRITIONAL VALUES

Calories: 296kcal
Fat: 22.9g (3.2g S.Fat)
Carbs: 23.1g
Protein: 4.4g
Sugar: 6.4g
Sodium: 1537mg

METHOD

Cut the eggplants into 1 cm thick slices. Allow them to sit for 10 minutes after mixing them with 1 1/2 teaspoons of salt. The slices should be washed under running water, drained thoroughly, and patted dry.

Make a marinade with the remaining 1 1/2 teaspoons salt, paprika, oregano, garlic powder, nigella seeds, mustard seeds, and oil.

Leave the eggplant slices in the marinade for at least 2 hours. Next, grill the slices for 3 to 4 minutes per side over direct heat, then remove from the grill and toss with the remaining marinade.

Using a sharp knife, cut the bread into quarters. For 2 minutes, toast them over direct heat.

Cut the tomato and cucumber into slices. Cut the onion into thin slices.

Top the pita quarters with eggplant slices, tomato, cucumber, onion, and cabbage, as well as tahini and yogurt sauce and fresh dill.

RECIPE NOTES

Our eggplant seasoning is also delicious with tofu or seitan strips.