Grilled Eggplant and Chickpea Gyro with Dairy-Free Tzatziki

Instructions

1. 1Slice the 1 eggplant into 0.635 cm thick rounds. In a medium bowl, toss the eggplant slices with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until each slice is evenly coated.
2. 2Drain and rinse the 1 can of chickpeas thoroughly. In a separate medium bowl, combine the chickpeas with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, stirring until the chickpeas are well coated.
3. 3Grate the 1/2 cucumber. Using your hands or a clean kitchen towel, squeeze out as much excess water as possible from the grated cucumber. In a medium bowl, combine the 1 cup of dairy-free yogurt, the grated cucumber, 2 tablespoons of fresh dill, and 1 tablespoon of lemon juice; stir until well mixed.
4. 4Preheat your grill to medium heat, which is approximately 175°C. Place the seasoned eggplant slices on the preheated grill and cook for 3-4 minutes per side, until they are tender when pierced with a fork and show light char marks.
5. 5While the eggplant grills, heat a 25.4 cm skillet over medium heat, approximately 175°C. Add the seasoned chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until they are slightly crispy and golden brown.
6. 6Warm the 4 pita bread until they are soft and pliable. This can be done on the grill for about 30 seconds per side, or in a dry 25.4 cm skillet over medium heat.
7. 7To assemble each gyro, gently open one warm pita bread to create a pocket. Fill the pita with several grilled eggplant slices, a generous portion of the slightly crispy seasoned chickpeas, and a large spoonful of the dairy-free tzatziki sauce.

Substitutions

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