I know I never have. A lot of Greek foods and flavors are centered around meat. Growing up Greek food was one of my favorite culinary cultures. We used to always go to our local Greek fest every summer and I have a lot of great memories of it. And let’s face it is there anything better than a fine Greek restaurant? Nope there isn’t. Last night I really didn’t have a plan for dinner and with our work schedules I knew I wanted something fairly quick and easy to put together but with a lot of great flavors. I knew what we had in the fridge and started thinking of ideas. Who knew that I’d settle on vegan eggplant gyros? I think I found a new favorite here.
Vegan Eggplant Gyros with Hummus Sauce
1 very large eggplant, cubed
2 Tbsp coconut oil
1 Tbsp Oregano
1 Tbsp smoked paprika
1 Tbsp nutritional yeast
1 large tomato, sliced
1/2 cup onion, thinly sliced
2 Tbsp red wine vinegar
1/2 cup cucumber, chopped
4 pita flatbreads
Preheat oven to 400 degrees
Place the eggplant in a large ziplock bag. Add oil, close and toss to coat. Add oregano, paprika, and nutritional yeast. Close, toss to coat.
Place parchment paper on a baking sheet and spread out eggplant. Bake for 30 minutes until soft.
While roasting, make hummus sauce and marinade onions in vinegar (drain before serving)
2 cans lima beans, rinsed and drained
2 Tbsp coconut oil
1 lime juiced
1 clove garlic chopped
2 Tbsp chopped fresh mint
1 large lemon juiced
2 tsp dried dill
Cook lima beans with 1/2 cup water for 6 minutes. Remove from heat, cover, let stand for 5 minutes. Rinse under cold water and drain.
Puree lima beans with oil, lime juice, and garlic in food processor until smooth. Season with salt and pepper and add mint. Blend to combine.
Add 1/3 cup of the hummus to a bowl with the lemon juice and dill. Stir to combine. Add salt and pepper to taste. If lemon taste is too strong, add more hummus to taste.
Take pita, spread hummus sauce, top with tomato, onion, cucumber and eggplant.