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eggplant gyro sandwich on pita wrapped up in foil and parchment paper next to toppings

Eggplant Gyro Sandwich on Pita

These meatless "gyros" are stuffed with Greek-inspired roasted eggplant and topped with tzatziki sauce.
Course Dinner, Lunch, Main Course
Cuisine American, greek
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3
Calories 426kcal


Tzatziki sauce

  • 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!
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  • 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.


Serving: 1gyro | Calories: 426kcal | Carbohydrates: 59g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 341mg | Potassium: 1106mg | Fiber: 12g | Sugar: 16g | Vitamin A: 414IU | Vitamin C: 24mg | Calcium: 190mg | Iron: 3mg