Vegan Eggplant Gyros

Vegan Eggplant Gyros! Za’atar seasoned eggplant stuffed into a warm pita and topped with juicy tomatoes, crisp cucumbers, and the BEST hummus-dill sauce. This easy eggplant recipe is perfect for both lunch and dinner!

this Recipe

I’m bringing back this eggplant gyro recipe that I originally shared in 2015. Life was a little bit crazier then; I was living in Stockton, CA in a tiny studio apartment while BL was already in St. Louis. I was finishing up my job at University of the Pacific, getting ready to embark on a new journey of this– working on my blog and nutrition services full-time.

Flash forward six years and I’m a mama to the two sweet toddlers and happy in the midwest. Crazy how things can change so quickly. Anyways, we made these gyros this weekend and I loved them so much, I wanted to put them back on your radar.

This is one of the best vegan eggplant recipes! Refreshing, full of nutrients, and oh, so easy… you will love these simple pita bread sandwiches! 

Move over meat, eggplant has taken center stage. As a long-time vegetarian, I am always looking for plant-based alternatives that mimic the same meaty, savory texture that meat provides. While I love the usual suspects: lentils, beans, and tofu, my favorite meat substitutes are actually vegetables.

What is vegan gyro made of? 

You will love how easy these vegan gyros are. All you need are just a handful of ingredients. For the full list of ingredients, be sure to scroll down to the recipe card. This recipe is so easy and perfect for any eggplant bumper crops you currently have in your garden.  

Eggplants: Any size eggplant will work, though I’m partial to Japanese or smaller Fairy Tale eggplants as I find that they have more flavor. 
Za’atar: Za’atar is traditionally earth and nutty in flavor– perfect for these gyro inspired pita breads. You can find a variety of spices in za’atar blends like sesame seeds, sumac and chili pepper. Here is a recipe for making your own blend. 
Parsley: Fresh parsley is best for this recipe; I don’t recommend substituting dried. 
Tomato: One fresh tomato for these vegan gyros. Any type of tomato will work though if you can get your hands on heirloom tomatoes this time of year, it will put these sandwiches over the top. 
Pita Bread: Make your own pita bread or use storebought–either way, the results will be great. 
Hummus: You can easily make your own hummus or use storebought. Both options are fine!

Can vegans eat pita bread?

For my vegan friends, most the of time, pita bread is vegan-friendly. I often substitute naan in these sandwiches if I can’t find fluffy pita bread, which is usually made with yogurt and therefore not vegan. 

The inspiration for these sandwiches came a few years back when I was visiting a friend at the Lodi Farmers Market. In addition to Lodi being one of the cutest towns, it sure knows how to throw a street party.  Every Thursday evening throughout the summer, Lodi’s downtown streets are converted to endless rows of vendors selling everything from wine, olive oil, berries and vegetables.  Throw in a variety of food trucks alongside beer tents and acoustic music, and it’s a fun way to socialize while also stocking up on just-picked produce.

Drawn in by the garlic-on-everything aroma, we decided to grab a bite to eat from the local Greek food truck. Crispy Falafel, freshly-made hummus, warm pita. Drool. Since I put hummus on my hummus, there really wasn’t any doubt on where I would be sourcing my dinner.

Half-way through stuffing my face with falafel while watching my friend go to town on her gyro, I realized that I have never had a gyro. Like, ever. Since my mission in life is to make vegetables just as appealing (if not more so) than their non-veg counterparts, I ran back to a vendor stall to pick up a few more ingredients: eggplants, tomatoes and cucumber. After all, we had a vegetarian gyro that needed to be made.

Maybe it’s because I don’t have anything to compare it to, but this gyro completely blew me away. It’s packed with incredible flavor, texture, and ALL the vegetables (again).  It’s not your traditional gyro, but what’s not to love?

What do you eat with gyros? 

You can eat a variety of things with gyros such as falafel salad, Greek quinoa fritters,  and my Instant Pot hummus.

Do you peel eggplant before cooking? 

You do not have to peel the eggplant before cooking! Once the eggplant has been cooked, the skin becomes quite tender. 

More Summer Vegetable Recipes You Will Love:

• Roasted Vegetable Pitas
• Fattoush Salad
• Tempeh Pecan Pate
• Grilled Veggie Platter
• Vegan Greek Salad

Vegan Eggplant Gyros

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 flatbreads 1x
• Category: dinner, lunch, healthy, eggplant, gyro
• Method: Stove top or oven
• Cuisine: Mediterranean
• Diet: Vegan

Description

Vegan Eggplant Gyros! Za’atar seasoned eggplant stuffed into a warm pita and topped with juicy tomatoes, crisp cucumbers, and the BEST hummus-dill sauce. This easy eggplant recipe is perfect for both lunch and dinner! So easy to make!

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• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 flatbreads 1x
• Category: dinner, lunch, healthy, eggplant, gyro
• Method: Stove top or oven
• Cuisine: Mediterranean
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 flatbreads 1x
• Category: dinner, lunch, healthy, eggplant, gyro
• Method: Stove top or oven
• Cuisine: Mediterranean
• Diet: Vegan

Scale 1x2x3x

Ingredients

• 4 cups cubed eggplant
• 1 tablespoon oil
• 2 tablespoons za’atar seasoning
• 1 teaspoon oregano
• salt/pepper
• 1 large tomato, sliced
• 1/2 cup red onions, very thinly sliced
• 2 tablespoons red wine vinegar
• 1/2 cup cucumber, thinly sliced
• 1/3 cup parsley, finely chopped
• 4 pita flatbreads, warmed
  

  Hummus Sauce:

• 1/3 cup hummus
• 1 large lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon dried dill

Instructions

1. Make the eggplant: Place the eggplant in a large bowl and rub with olive oil, za’atar seasoning and oregano until well coated. You can either roast or use the skillet to cook, both work! If you are doubling the recipe, then I recommend roasting.
2. To roast: Place the eggplant in a baking dish and roast at 400 degrees for 30 minutes until very soft.
3. To saute: Heat a bit more oil in a large cast iron skillet (or other non-stick skillet) over medium heat. Add eggplant and cook for 10-15 minutes until very tender.
4. Make the pickled onions: Combine the very thinly sliced onion and vinegar in a bowl. Let sit while you cook the eggplant and make the hummus sauce. Drain before serving.
5. Make the hummus sauce: Whisk together the hummus, lemon juice, garlic, dill and a pinch salt/pepper to taste. Set aside.
6. Assemble the gyros: pile the onions, cucumber, tomato, cucumber and cooked eggplant on the flatbreads. Drizzle with hummus sauce and eat immediately.

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Originally published July 20th, 2015. Updated August 7, 2018 and August 18th, 2021.