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🍽️ Pita Pockets with Vegetarian Eggplant Gyros, Tzatziki and Balkan Salad

420 kcal · 30 min · 4 servings

Pita Pockets with Vegetarian Eggplant Gyros, Tzatziki and Balkan Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly under running water.
  2. 2. Remove the green stem at the top of the eggplants.
  3. 3. Cut the flesh into cubes of about 1 cm.
  4. 4. Sprinkle the eggplant cubes with salt.
  5. 5. Place the cubed eggplants in a colander.
  6. 6. Let the eggplants drain in the sink for about 10 minutes.
  7. 7. Peel the garlic cloves.
  8. 8. Finely chop the garlic.
  9. 9. Wash the cucumber thoroughly.
  10. 10. Peel the cucumber completely.
  11. 11. Take one half of the cucumber.
  12. 12. Grate this half of the cucumber coarsely.
  13. 13. Take the other half of the cucumber.
  14. 14. Cut this half lengthwise into four strips.
  15. 15. Coarsely dice the cucumber strips.
  16. 16. Put the yogurt into a bowl.
  17. 17. Add half of the finely chopped garlic to the bowl.
  18. 18. Add the coarsely grated cucumber to the bowl.
  19. 19. Season the mixture with salt.
  20. 20. Season the mixture with pepper.
  21. 21. Season the mixture with sugar.
  22. 22. Set the bowl aside to let the flavors infuse.
  23. 23. Wash the tomatoes thoroughly.
  24. 24. Cut the tomatoes into cubes.
  25. 25. Clean the parsley.
  26. 26. Shake the parsley dry.
  27. 27. Remove the thick stems of the parsley.
  28. 28. Coarsely chop the parsley.
  29. 29. Wash the spring onions.
  30. 30. Dry the spring onions.
  31. 31. Cut the spring onions into rings of about 1 cm width.
  32. 32. Put the tomato cubes into a bowl.
  33. 33. Add the chopped parsley to the bowl.
  34. 34. Add the coarsely diced cucumber pieces to the bowl.
  35. 35. Take a handful of the green parts of the spring onions.
  36. 36. Add the spring onion greens to the bowl.
  37. 37. Add 3 tablespoons of oil to the bowl.
  38. 38. Add 2 tablespoons of vinegar to the bowl.
  39. 39. Mix all ingredients well together.
  40. 40. Season the salad with salt.
  41. 41. Season the salad with pepper.
  42. 42. Season the salad with sugar.
  43. 43. Set the salad aside.
  44. 44. Wash the bell peppers thoroughly.
  45. 45. Quarter the bell peppers.
  46. 46. Remove the stem and seeds of the bell peppers.
  47. 47. Cut the bell peppers diagonally into cubes of about 2–3 cm.
  48. 48. Rinse the eggplant cubes.
  49. 49. Pat the eggplant cubes dry thoroughly.
  50. 50. Heat 3 tablespoons of oil in a pan.
  51. 51. Set the heat to medium to high.
  52. 52. Fry the eggplant cubes for about 10 minutes until golden brown.
  53. 53. Make sure the eggplants do not burn.
  54. 54. Add additional oil if necessary.
  55. 55. After about 5 minutes, add the remaining spring onions.
  56. 56. After about 5 minutes, add the remaining garlic.
  57. 57. After about 5 minutes, add the bell pepper cubes.
  58. 58. Fry the ingredients together.
  59. 59. Season the mixture with gyro spice.
  60. 60. Toast the pita breads for about 2 minutes.
  61. 61. Drizzle the warm pita breads with 1 tablespoon of oil.
  62. 62. Salt the pita breads.
  63. 63. Fill the warm flatbreads with the vegetarian eggplant gyro.
  64. 64. Serve the filled pitas together with the tzatziki.
  65. 65. Serve the filled pitas together with the Balkan salad.

Nutrition per serving