Eggplant Gyro

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
270
protein 
13 g
sodium 
626 mg
carbohydrates 
47 g
fat 
4 g
fiber  
6 g
cholesterol 
109 mg
Servings 
4
Ingredients 

1 med fresh eggplant
4 Tbsp all-purpose flour
¼ cup Greek spice mix
2 lg eggs
1 cup Panko bread crumbs
2 whole-wheat pitas, cut in half
½ cup diced Roma tomatoes
½ cup diced cucumbers

Yogurt Coriander Sauce
¾ tsp ground coriander seed
½ cup sour cream
½ cup lowfat plain yogurt
½ tsp minced garlic cloves
1 Tbsp chopped fresh cilantro
½ tsp sea salt

To make Greek Spice mix, combine the following ingredients:
1/2 teaspoon sea salt
1 tablespoon dry oregano
1 1/2 teaspoons garlic granules
1 teaspoon onion powder
1 tablespoon cornstarch
1 1/2 teaspoons freshly ground black pepper
2 tablespoons dried parsley flakes
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon cane sugar
Instructions 
  1. Preheat oven to 375F. Lightly coat baking sheet with canola oil spray.
  2. Combine Greek spice mix and flour in a small bowl. Beat eggs in a small bowl.
  3. Peel eggplant and slice into about 12 ¼-inch thick slices. Dredge eggplant in flour mixture and dip in egg. Dredge in breadcrumbs and place on baking sheet. Spray both sides of the coated eggplant with olive oil. Bake 30 minutes until golden, turning once during baking.
  4. Place 3 slices cooked eggplant in a pita and top with ¼ diced tomato and cucumber. Serve with 4 tablespoons Yogurt and Coriander Sauce on the side.
To make Greek Spice mix, combine the following ingredients: 1/2 teaspoon sea salt 1 tablespoon dry oregano 1 1/2 teaspoons garlic granules 1 teaspoon onion powder 1 tablespoon cornstarch 1 1/2 teaspoons freshly ground black pepper 2 tablespoons dried parsley flakes 1 1/2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon cane sugar
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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