Roasted Eggplant Gyros With Watermelon Rind Pickles
Baked eggplant and sweet potatoes make a satisfying sweet-and-savory filling in this plant-based take on gyros. Tangy watermelon rind pickles serve as a fresh, creative topper.
This traditionally meat-heavy meal is transformed into a plant-based crowd pleaser with strips of savory baked eggplant and sweet potatoes. These yummy vegan gyros are packed full of fresh ingredients, and the watermelon rind pickles make a tangy topper that tastes great while reducing food waste in the kitchen. The homemade vegan tzatziki sauce adds a creamy, herb-infused element that perfectly complements the veggie medley stuffed inside tender whole wheat pita pockets. Serve extra pickles on the side—you’re gonna love them!
Tip: For this recipe look for a round, fat sweet potato and slice it as thin as possible. A mandoline works great for this.
INGREDIENTS
- 1 lb. thick watermelon rind
- 1 cup apple cider vinegar
- ¾ cup pure cane sugar
- 1 tablespoon kosher salt
- 4 cloves garlic
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1 teaspoon dried pink peppercorns
- 1 medium eggplant, trimmed, unpeeled, and cut lengthwise into ¼-inch slices (14 oz.)
- ⅛ teaspoon sea salt
- 1 8-oz. sweet potato, bias-sliced very thin (see tip in intro)
- 2 tablespoons apple cider vinegar
- 2 to 3 teaspoons salt-free Greek seasoning
- ¼ cup raw cashews
- 3 tablespoons lemon juice
- 4 teaspoons Dijon mustard
- 2 to 3 tablespoons unsweetened, unflavored plant-based milk
- 1 teaspoon chopped fresh dill
- Freshly ground black pepper, to taste
- 4 rounds whole wheat pita bread, halved and split
- 2 roma tomatoes, cut into wedges
- 1 cup fresh baby spinach
- ½ cup thinly sliced cucumber
- ¼ cup thinly sliced red onion
INSTRUCTIONS
- For pickles, remove and discard skin from watermelon rind. Trim away all but a little pink from the inside of the rind. Cut rind into 1-inch cubes. In a large saucepan combine apple cider vinegar, can sugar, kosher salt, 2 cloves of garlic, the allspice, cloves, pink peppercorns and 1 cup water. Bring to boiling, stirring until sugar is dissolved. Stir in watermelon rind. Return to boiling, then reduce to a simmer. Simmer 10 minutes. Transfer rind pieces to a glass jar or other container; add pickling liquid to cover. Let stand until cool. Cover and chill at least 24 hours and up to 2 weeks.
- For gyros, sprinkle eggplant slices with ⅛ teaspoon salt. Place in a colander; let stand 30 minutes. Preheat oven to 400°F. Line two large baking sheets with parchment paper. Rinse eggplant slices under cold water; pat dry. Arrange eggplant and sweet potato slices on prepared baking sheets and lightly brush with the 2 tablespoons vinegar. Sprinkle with Greek seasoning. Roast eggplant and sweet potato 15 minutes or until golden brown and tender. Cut into strips.
- For Tzatziki Sauce, soak the cashews in enough hot water to cover for 15 minutes; drain. In a small food processor or blender combine the soaked cashews, lemon juice, Dijon mustard, and remaining 2 cloves of garlic. Process until nearly smooth, gradually adding 2 to 3 tablespoons of plant-based milk until creamy. Stir in dill and freshly ground black pepper.
- Fill pita pockets with eggplant, sweet potato, tomatoes, spinach, cucumber, and onion. Top each gyro with 1 to 2 tablespoons of the watermelon pickles. Drizzle with Tzatziki Sauce.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/12-awesome-vegan-eggplant-recipes/
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