Transform an eggplant into a delicious vegetarian meal with this eggplant gyro recipe! With Greek-inspired seasonings and a flavorful tzatziki sauce, these meatless sandwiches make a yummy quick dinner for busy nights.
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I’m closing out eggplant week this year with a super easy, super delicious recipe: eggplant gyro sandwiches! They’re inspired by Greek gyros made from roasted meat, but they feature roasted eggplant strips instead of lamb or beef.
I used a variety of dried herbs and spices on the eggplant to make it as flavorful as possible. After the eggplant is roasted to perfection in the oven, it’s snuggled into a warm pita, slathered with tzatziki, and finish with tomatoes and red onion.
I’m very into these sandwiches and not just because I’m a sucker for anything that uses tzatziki. But also because they make plant-forward eating really fun!
So go on and add this recipe to your weekend menu. I have a feeling you’ll love it as much as I do!
How to Make an Eggplant Gryo
- Preheat the oven and line a baking sheet with parchment paper or a nonstick silicone mat.
- Slice an eggplant into strips (see my tutorial on How to Cut Eggplant if needed). Toss the strips in olive oil and seasonings, then spread them out in a single layer on the lined baking sheet. Roast until tender.
- In the meantime, whip up the tzatziki and any other toppings you want. Warm up the pitas.
- When the eggplant is finished, assemble the sandwiches by placing a handful of eggplant strips in the middle of a warm pita.
- Add the toppings and a drizzle of tzatziki.
For the full eggplant gyro recipe and ingredients list, scroll down the recipe card. Read through these expert tips first if you have any questions.
- These sandwiches can be enjoyed right away, or you can prep the ingredients in advance then assemble and reheat the sandwiches at a later time. Some of the toppings can also be prepped ahead of time. For instance, if you want to use pickled red onions or pickled shallots instead of plain red onions (which I recommend), make a batch of them and/or the tzatziki in advance.
- To warm the pita, you can put the pita rounds directly on a gas stove over medium heat. Warm for 30 seconds on each side, using tongs to carefully flip the pita and remove it from the flame. If you don’t have a gas stove, warm the pita in a skillet over medium-high heat for a few minutes.
- Leftover ingredients will last for 3 to 5 days in the fridge. You can reheat the roasted eggplant in the microwave for about a minute until warmed through.
- Serve the sandwiches on their own or with a side salad or soup.
- The recipe makes enough for 2 to 3 eggplant gyros. Double or triple the recipe to serve a bigger family.
More Eggplant Recipes
Love this eggplant gyro?! Check out the Vegan Eggplant Meatballs, Crispy Baked Eggplant Slices, and Vegan Eggplant “Teriyaki” while you’re here. You may also enjoy the Baked Curry Carrot Falafel served in pita.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Eggplant Gyro Sandwich on Pita
- 2 eggplants - about 4 cups worth of eggplant strips
- 3 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried dill
- 1/8 teaspoon red pepper flakes
- 3 pitas - plain or whole wheat
- 1 cup cherry tomatoes - halved
- 1/2 cup pickled or plain red onion slices - for topping
- 1 cup plain whole milk Greek yogurt
- 1 cup grated cucumber
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove garlic - minced
- Salt - to taste
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- Slice the eggplant into strips. You can peel the eggplant before slicing if desired, but I usually leave the skin on. In a large mixing bowl, whisk together the olive oil with the cumin, oregano, rosemary, dill, and red pepper flakes. Toss the eggplant in the mixture until coated.
- Spread the eggplant out in a single layer on the baking sheet and transfer to the center rack of the oven. Bake for 20 to 25 minutes until tender.
- In the meantime, prepare the toppings. Slice the tomatoes and red onion (or use pickled red onion). In a small bowl, stir together the yogurt, cucumber, dill, lemon juice, and garlic. Season with salt to taste. Warm up the pita bread in a skillet over medium-high heat for a few minutes. You can also put a pita round directly on a flame on a gas stove. Heat it for 30 seconds per side and use silicone-tipped tongs to carefully flip and remove the pita.
- When the eggplant is ready, assemble the sandwiches. Place several eggplant strips in the center of a warm pita, followed by the toppings and tzatziki. Add some extra fresh dill if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Here is my recipe for pickled red onions if you would like to make them for this recipe.
- You can prep the ingredients in advance, keep them in airtight containers in the fridge for 3 to 5 days, and assemble and reheat the sandwiches at a later time if desired.
Happy Friday! – Lizzie