Enjoy flavorful Vegetarian Eggplant Gyros featuring roasted spiced eggplant slices wrapped in warm pita with creamy tzatziki, ripe tomatoes, red onions, and crisp lettuce. A fresh, satisfying Mediterranean-inspired meal perfect for lunch or dinner.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dinner, Main Course
Cuisine Mediterranean
Servings 2
Calories 380 kcal
For the Roasted Eggplant:
- 1 medium eggplant sliced into 1 cm thick rounds
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- Salt and pepper to taste
For the Tzatziki:
- 150 g Greek yogurt or plant-based yogurt for vegan option
- ½ cucumber finely grated and drained
- 1 clove garlic minced
- 1 tbsp fresh dill chopped
- 1 tbsp lemon juice
- Salt to taste
To Assemble:
- 2 warm pita breads
- 1 medium tomato sliced
- ½ red onion thinly sliced
- 1 cup fresh lettuce leaves
- Fresh parsley or oregano for garnish
- Lemon wedges for serving
Roast the Eggplant:
Preheat oven to 200°C (400°F). Toss eggplant slices with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until tender and golden, flipping halfway.
Prepare the Tzatziki:
Mix yogurt, grated cucumber, garlic, dill, lemon juice, and salt in a bowl. Chill until ready to serve.
Assemble the Gyros:
Spread a generous layer of tzatziki on each pita. Top with roasted eggplant slices, tomato, red onion, and lettuce.
- For a vegan version, use plant-based yogurt for the tzatziki.
- Add sliced olives or pickled peppers for extra tang.
- Serve with a side of crispy fries or a fresh salad.
Keyword eggplant gyros, healthy vegetarian lunch, Mediterranean vegetarian wrap, tzatziki eggplant wrap, vegetarian gyros recipe, vegetarian pita wrap