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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! If you are looking for healthy vegan eggplant recipes then you’ve gotta try this vegetable gyro.
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It’s the middle of August, which means it’s peak eggplant season. Eggplant is one of those vegetables that you either love or hate, and I love it– when it’s prepared right. If you love eggplant as much as I do then you’ll want to try my other vegan eggplant recipes like my eggplant ragu, eggplant meatballs and my eggplant lasagna.
These vegan eggplant gyros are a must make this time of year. Homemade flatbreads, crispy seasoned eggplant bits, pickled red onions and a simple dill hummus sauce. They are so incredibly delicious– you’ve gotta try them!
I originally shared this recipe in 2015. Life was a little bit crazier then; I was living in Stockton, CA in a tiny studio apartment while my husband 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 seven 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 vegetarian 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 a vegetable 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 flatbread or use store bought–either way, the results will be great.
- Hummus:You can easily make your own hummus or use store bought. Both options are fine!
How to make these eggplant vegetarian gyros
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.
Pickle the Red 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.
Make the hummus sauce
Whisk together the hummus, lemon juice, garlic, dill and a pinch salt/pepper to taste. Set aside.
Assemble
Pile the onions, cucumber, tomato, cucumber and cooked eggplant on the flatbreads. Drizzle with hummus sauce and eat immediately.
To elevate these eggplant gyros, I highly recommend making your own pita bread, including the best tomatoes you can find and pickling the red onions before serving. Since this vegetable gyro only contains a handful of ingredients, the taste is really impacted by the quality of the ingredients.
These pickled red onions are one of my go-to quick recipes for sandwiches, salads and bowls. They only take minutes to assemble and are so good! Even if you think you don’t like raw red onions, you’ve gotta try these.
The inspiration for these sandwiches came a few years backwhen I was visiting afriend at the Lodi Farmers Market. In addition to Lodi being one of the cutest towns, it sureknows how to throwa street party. Every Thursday evening throughout the summer, Lodi’sdowntown streetsare converted toendless rows of vendors selling everything from wine, olive oil, berries and vegetables. Throw in a variety offood trucksalongsidebeer tents and acoustic music, and it’s a fun way to socializewhile 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. SinceI 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 falafelwhilewatching my friendgo 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 haveanything 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?
FAQs
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.
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.My homemade flatbread recipe is completely vegan.
More Summer Vegetable Recipes You Will Love:
- Roasted Vegetable Pitas
- Fattoush Salad
- Tempeh Pecan Pate
- Grilled Veggie Platter
- Vegan Greek Salad
More Vegan Eggplant Recipes:
- Eggplant Teriyaki
- Zucchini and Eggplant Gluten-Free Lasagna
- Eggplant Bolognese Pasta
- Vegan Eggplant Meatballs with Creamy Lemon Sauce
- Eggplant Bacon BLT
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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!
Print Recipe
- 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
Ingredients
- 4 cups cubed eggplant
- 1 tablespoon oil
- 2 tablespoons za’atar seasoning
- 1 teaspoon oregano
- salt/pepper
- 1/2 cup red onions, very thinly sliced
- 2 tablespoons red wine vinegar
- 1 large tomato, sliced
- 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
- 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.
- To roast: Place the eggplant in a baking dish and roast at 400 degrees for 30 minutes until very soft. 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.
- 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.
- Make the hummus sauce: Whisk together the hummus, lemon juice, garlic, dill and a pinch salt/pepper to taste. Set aside.
- 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 22nd, 2022.
