Eggplant Gyro

For the sauce:
1/2 c. plain lowfat yogurt
1/2 c. feta cheese, crumbled
1 T. lemon juice
1 t. olive oil
salt and pepper to taste

For the filling:
2 c. tomatoes, seeded, diced
1 c. cucumbers, peeled, seeded, diced
1/3 c. scallions, diced
1/3 c. kalamata olives, pitted, halved
2 T. red wine vinegar
2 T. fresh italian parsley, chopped
1 T. fresh oregano, chopped
3 T. olive oil, plus extra for pitas
1 large eggplant, trimmed, diced into 3/4" pieces
4 pitas

Directions:
Preheat broiler to high.
Combine all ingredients for the sauce and set aside.
Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, 1 T. olive oil, salt and pepper together in a large bowl. Chill until ready to use.
Saute eggplant in 2 T. olive oil until cooked but not mushy. Add to vegetable mixture.
Brush pitas with oil, season with salt and broil until lightly toasted on both sides. Assemble by placing each pita on top of a sheet of foil or parchment paper. Drizzle 1/4 c. sauce down the center of the pita and place about 1 c. of vegetables on top of the sauce. Wrap foil or paper around pita and serve.

Makes 4 gyros. Total time 30 minutes.

Verdict:
When I told Blake that we were having eggplant gyros I think that he was less than excited. But he is a good sport. Blake likes meat in meals and I don't blame him. But I tell you what...Blake liked these and I really liked these. I am a big fan of feta. I think I have said that before but I do love feta. When I make these again...because I will...I will peel the eggplant. The skins were a little tough.