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🍽️ Vegan Döner Skewers with Grilled Vegetables and Pulled Eggplant

631 kcal · 30 min · 4 servings

Ingredients

• Eggplants 3 pcs.
• Garlic cloves 1 pcs.
• Soy yogurt 200 g
• Salt pinch
• Pepper, black ground pinch
• Pointed peppers 1 pcs.
• Zucchini 1 pcs.
• Spring onions 0.5 bunch
• Onions, red 1 pcs.
• Olive oil 2 ml
• Mini romaine 1 pcs.
• Cornstarch 1 tbsp
• Gyros seasoning 3 tbsp
• Barbecue sauce 2 tbsp
• Flatbread 4 pcs.

Instructions

1. 1. Preheat your grill.
2. 2. Poke the eggplant all over several times with a fork.
3. 3. Place the eggplant in the hot embers for about one hour.
4. 4. Cook the eggplant until it is soft.
5. 5. Remove the eggplant from the embers.
6. 6. Let the eggplant cool down.
7. 7. Peel the garlic.
8. 8. Finely chop the garlic.
9. 9. Mix the soy yogurt with the chopped garlic in a bowl.
10. 10. Season the soy yogurt mixture with salt and pepper.
11. 11. Set the bowl aside to let the flavors infuse.
12. 12. Wash the vegetables.
13. 13. Quarter the bell pepper.
14. 14. Remove the stem and seeds from the bell pepper.
15. 15. Slice the zucchini.
16. 16. Halve the spring onions.
17. 17. Halve the onion.
18. 18. Peel the onion halves.
19. 19. Quarter the onion halves.
20. 20. Place the prepared vegetables in a bowl.
21. 21. Drizzle two tablespoons of olive oil over the vegetables.
22. 22. Season the vegetables with salt and pepper.
23. 23. Toss the vegetables with the oil and spices.
24. 24. Separate the lettuce leaves individually.
25. 25. Wash the lettuce leaves.
26. 26. Tear the lettuce leaves into bite-sized pieces.
27. 27. Reheat the grill.
28. 28. Peel the skin off the cooled eggplant.
29. 29. Shred the soft eggplant flesh into individual strands.
30. 30. Place the eggplant strands in a baking dish.
31. 31. Sprinkle the eggplant with cornstarch.
32. 32. Season the eggplant with gyro spice.
33. 33. Season the eggplant with salt.
34. 34. Mix the eggplant with the spices.
35. 35. Place the seasoned eggplant in a cast-iron pan.
36. 36. Grill the eggplant on the grill for five to seven minutes.
37. 37. Grill the eggplant until golden brown.
38. 38. Add barbecue sauce to the grilled eggplant.
39. 39. Season the eggplant with a little salt.
40. 40. Grill the prepared vegetables for seven to ten minutes.
41. 41. Grill the vegetables until golden brown.
42. 42. Toast the flatbread on the grill to your liking.
43. 43. Grill the flatbread for about two minutes.
44. 44. Spread the flatbread with garlic sauce.
45. 45. Distribute the grilled vegetables on the flatbread.
46. 46. Distribute the romaine lettuce on the flatbread.
47. 47. Distribute the grilled pulled eggplant on the flatbread.
48. 48. Drizzle the doner with garlic sauce again.
49. 49. Serve the vegan grilled vegetable doner.

Nutrition per serving

• kcal: 631
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 82 g