Today Friends were doing a vegetarian twist on the Greek classic. This week where cooking up a vegetarian gyro in the Babe Street Kitchen.
When I was a wee teen I lived in Zante for a month and it was bloody brilliant, the initial plan was to work but I spent the whole time living it up at the beach, drinking, partying and most importantly eating!
After a night on the slosh, the go-to staple was a gyro, kind of like a kebab but better. My favourite thing about a gyro is the crispy chips they add to it, almost like a kebab meets a chip butty! Its bloody delicious friends! They also go hand in hand with a beer delightfully and are a lot fresher than a burger, mix up your burger night for a gyros night, you won’t be disappointed.
Making a gyro is pretty bloody simple, this vegetarian gyro recipe uses marinated grilled eggplant, if you don’t like eggplant (aubergine for you brits) you could switch it out for zucchini (courgette) which would also work well.
Build it up with the eggplant hummus, salad, chips and Tzatziki wrap that shit up and your good to go.
I love to douse mine in tzatziki because tzatziki is the tits. It’s super simple to make you can whiz it up in a minute. For super-simple tzatziki, all you need is Greek yogurt, lemon juice, olive oil, cucumber, mint, garlic salt, onion salt, and pepper. Whizz it together and boom you’ve got banging tzatziki to drench your gyros in.
To make this vegan you can substitute the Greek yogurt for a vegan alternative it’s that easy!
Give it a whirl, mix it up, drink, eat and be merry and most of all keep on cooking good looking.
Grilled Eggplant Gyros
- Grilled Eggplant:
- 1 eggplant thinly sliced
- ½ cup soy sauce
- ¼ honey/maple syrup
- 1 tbsp paprika
- 1 tbsp onion salt
- 1 tbsp garlic salt
- 5 -6 white potatoes washed
- 2 tbsp Onion salt
- 2 tbsp Garlic powder
- 2 tbsp Thyme
- 2 tbsp Rosemary
- 1 tbsp Black pepper
- 2 cups of greek yogurt
- 1 small cucumber or half a cucumber
- 1 lemon juice of
- Handful fresh mint
- 1 tbsp of olive oil
- 2 tbsp Garlic salt
- 1 tbsp Black pepper
- Flatbread or wraps/ or any wraps you fancy.
- Chopped lettuce
- Sliced cucumber
- Sliced tomatoes
- Heat the oven to 180 degrees.
- Slice the eggplant/aubergine into thin long slices, lay out on a rack or chopping board and crack salt on to each slice. Let sit for 15-20 minutes, the salt will draw out some of the moisture from the eggplant.
- Wash and dice your potatoes into chips thin or thick depending on how you like them. Toss them in olive oil, herbs salt, and pepper, place on a baking tray and chuck into the oven – cook @ 180 ̊c for 25- 20 minutes.
- Whisk together the soy sauce, honey, paprika onion and garlic salt in small dish/bowl. Taste and season more if needed. Dab the eggplant with a paper towel to soak up any moisture that has been drawn out by the salt.
- Heat up your grill or griddle pan if you have one (if you don’t grab one they are the fooking tits mate). Brush each slice of eggplant with your soy sauce mixture and place into the grill or onto your pan. Turn halfway through cooking about 10 minutes each side.
- Start to layer up your gyros! I like to spread hummus over the wrap firs then layer up with the eggplant, cucumber, shredded lettuce, and tomatoes.
- Chips should be lovely and crispy at this point, take them out the oven and add them to your gyros drizzle heaps tzatziki on top, wrap and enjoy!
- Sink one down with a beer for sure – I recommend a Pale Ale keep its fresh! Ciders would work if your a cider person.
- Tip for the chippies – don’t over crowd the tray use two if necessary so they can get crunchy and delicious and not soggy and soft.
- Don’t over pack the wraps trust me you’ll end up with more food over yourself than in your mouth (this happens to me anyways but besides the point).
- To make this vegan swap out the Greek yogurt for a vegan substitute I recommend coconut yogurt.
- To make Gluten free use gluten free soy sauce and a gluten free wrap.