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5 from 5 votes
Eggplant Gyro with Fresh Herbs and a Lemon Half in the Background
Eggplant Gyros
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
These vegan eggplant gyros are made with savory pan-fried strips of seasoned eggplant, wrapped up in warm pita bread with creamy dairy-free tzatziki.
Course: Sandwich
Cuisine: American, Greek
Servings: 4
Calories: 556 kcal
Author: Alissa
For the Vegan Tzatziki
  • 1 cup raw cashews, soaked in water 4-8 hours
  • ¾ cup unflavored soy or almond milk, plus more for thinning
  • 3 tablespoons lemon juice
  • 2 garlic cloves minced
  • ¼ cup chopped fresh dill
  • ¼ teaspoon salt plus more to taste
For the Eggplant Gyro Filling
  • 3 tablespoons lemon juice
  • 3 tablespoons soy sauce
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 medium eggplant, 1 pound, cut into ½ inch thick stips
  • 1 medium onion, sliced into strips
For Finishing the Gyros
  • 4 pitas
  • 1 tomato, diced, OR ½ cup cherry tomatoes, halved
  • ½ large cucumber, diced
  • 2 scallions chopped
  • A few mint leaves, optional
Prepare the Vegan Tzatziki
  1. Place the cashews, milk, lemon juice, and garlic into a bleder or food processor and blend until smooth. Thin with additional milk until the desired consistency is reached. Add the dill and salt. Pulse to blend. Taste test and add more salt if you like.
Prepare the Eggplant Gyro Filling
  1. Stir the lemon juice, soy sauce, thyme, oregano, cumin, paprika, and black pepper together in a small bowl.
  2. Generously coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the eggplant. Cook for about 4 minutes, flip and cook 4 minutes more, until the strips are tender and beginning to brown. Raise the heat to medium-high and add the onion. Cook about 3-4 minutes more, until the eggplant and onions have some nice dark spots. Pour the soy sauce mixture into the skillet and flip everything a few times to incorporate. Allow to cook until most of the liquid has cooked off, about 4 minutes more. Remove from heat.
Assemble the Eggplant Gyros
  1. Divide eggplant among pitas and top with cucumber, tomatoes, scallions, mint, and tzatziki. Serve.
Recipe Notes

Recipe and photos updated on July 17, 2017. I think this version is better, but if you're looking for the original, email me at alissa@connoisseurusveg.com. If your eggplant is any larger than 1 pound (assuming you're doubling the recipe or only using part of a larger eggplant), or has a significant amount of seeds, consider salting it before marinading. This will draw out any excess bitterness that the seeds develop as they age. You will likely have more tzatziki than you need. It should keep in the fridge for a few days. You can also seal it up and freeze it, or use it for another batch of these later in the week, or as a salad dressing.

Nutrition Facts
Eggplant Gyros
Amount Per Serving
Calories 556 Calories from Fat 258
% Daily Value*
Fat 28.7g44%
Saturated Fat 5.1g26%
Sodium 1193mg50%
Potassium 924mg26%
Carbohydrates 64.4g21%
Fiber 8.9g36%
Sugar 10.9g12%
Protein 16.1g32%
Calcium 140mg14%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.