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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 93.2
  • Total Fat: 1.6 g
  • Cholesterol: 1.0 mg
  • Sodium: 247.6 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.4 g

View full nutritional breakdown of Eggplant Gyro Salad calories by ingredient
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Eggplant Gyro Salad

Submitted by: GRACIE55113

Introduction

This delicious vegetarian salad will satisfy the tastebuds and bellies of both veggies and omnis alike! Perfect on a hot summer day yet hearty even in winter, this salad is topped with cucumber raita, this version of which is fat free yet tangy and smooth.

Adapted from the American Heart Association's Light and Easy Recipes
This delicious vegetarian salad will satisfy the tastebuds and bellies of both veggies and omnis alike! Perfect on a hot summer day yet hearty even in winter, this salad is topped with cucumber raita, this version of which is fat free yet tangy and smooth.

Adapted from the American Heart Association's Light and Easy Recipes

Number of Servings: 4

Ingredients

    Cucumber Raita:
    1 cup cucumber, peeled and diced
    1/2 cup fat-free plain yogurt
    2 tablespoons fat-free feta cheese, crumbled
    1/4 teaspoon dried dillweed
    1/4 teaspoon pepper
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    Eggplant Gyro Salad
    2 tablespoons plain, dry breadcrumbs
    1 teaspoon dried oregano, crumbled
    1/4 teaspoon garlic powder
    1 medium eggplant (about 12 ounces)
    2 tablespoons fat-free plain yogurt, divided
    4 cups chopped romaine lettuce
    1 cup tomatoes, diced
    1/2 cup sliced black olives

Directions

1. Preheat oven to 45o degrees F
2. Press the diced cucumber lightly between two layers of paper towels; set aside still contained within the toweling
3. In a small bowl, stir together the feta, dillweed, pepper, and 1/2 cup yogurt.
4. Stir the cucumber into the bowl
5. In another small bowl stir together the bread crumbs, oergano, thyme, and garlic powder.
6. Peel the eggplant and cut it lengthwise into slices about 1/4" thick.
7. Cut the slices in half lengthwise and place the strips in a single layer on a large baking sheet.
8. Brush one side with 1 tablespoon of yogurt and sprinkle with half the bread crumb mixture.
9. Turn the strips over and repeat with remaining yogurt and bread crumb mixture.
10. Roast for 15 to 18 minutes, or until golden (no need to turn the strips over).
11. To serve: Place the eggplant on a bed of romaine and top with the tomatoes, black olives, and cucumber raita.
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Makes four approximately 1 3/4 cup servings each topped with 3 ounces of roasted eggplant.
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Diabetic Exchanges: 1/2 starch, 2 vegetables

Number of Servings: 4

Recipe submitted by SparkPeople user GRACIE55113.






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Member Ratings For This Recipe

  • A fantastic way to prepare eggplant. I had never tried spreading it with yogurt. I added ground cumin seeds to the raita, which I happen to like. Everyone loved this. - 7/1/11

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  • eggplant this way was increadable!! i never would have thought to use yogurt! although it took more like 45 mins to cook!! in the ratia i didn't have dill so i used fresh mint- very tasty!! - 10/26/09

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