Happy Meatless Monday everyone! Wow is it really the end of August already? Almost time to start thinking about fall favorites but for now I am continuing to enjoy all the summer vegetable goodness. Please join Tina and I for this week’s Meatless Monday linkup. I’ve got a delicious vegetarian version of Gyros for you. This Eggplant “Meatball” Gyro will knock your socks off and have you running back for more. It’s super easy to prepare but looks like you spent hours in the kitchen. My kind of dinner for sure!
Okay, so I never did grow my own garden this year but luckily my good friend, Lori, did! She is quite the green thumb and shared this bounty of fresh eggplant with me and challenged me to create something even a non eggplant eater would love.
Challenge accepted! These Eggplant “Meatball” Gyros were the bomb! They are easy to make but oh so satisfying. Friendly to vegetarians & vegans and those who are gluten free. Hope you enjoy as much as I did. Created with white beans, mushrooms and a mix of spices these Eggplant “meatballs” would also be great added into pastas or casseroles. You control the spiciness factor by adding more or less of the jalapeno spread.
- 2 lbs of eggplant-diced with skin on
- 1 C mushrooms
- 1 C Cannelli Beans
- 1 C Panko Bread Crumbs (or GF Panko)
- 3 garlic cloves
- handful of fresh parsley
- salt, pepper, basil, oregano, chili flakes
- 1 Tbl Schug (jalapeno pepper spread)-optional
- cooking spray
- Condiments for Gyro: diced cucumber, tomato, Tzatziki, pita
- Preheat oven to 375
- place eggplant, garlic, mushrooms on baking sheet & toss with olive oil
- Sprinkle with salt & pepper
- Roast for 15-20 m until eggplant is soft
- Remove from heat & add to food processor with Cannelli beans
- Add parsley, oregano, chili, basil & schug
- Pulse until combined leaving chunks without pureeing
- Transfer to bowl & gentle mix in bread crumbs
- Form into about 12 meatballs
- Return the eggplant balls to the baking sheet and coat with cooking spray
- Bake 30 min-turning halfway
- Serve warm inside of a pita with tomatoes, cucumbers and Tzatziki yogurt
I loved this home grown Eggplant and I know I will be making these Eggplant “meatball” gyros again soon. Thanks again to my friend Lori for sharing her bounty with me. Pile on the veggie toppings and start eating these Eggplant Gyros today!
What’s your favorite way to enjoy eggplant? Do you like Gyros?