GYROS SPICED ROASTED EGGPLANT WITH ATLAS TZATZIKI, FETA, PITA & GREEK SALAD

25 MIN + PREP TIME
Greece
Vegetarian

INGREDIENTS:

Serving amount:
  • 1 fetta portion
  • 1 ATLAS tzatziki dip tub
  • 1 olives tub
  • 2 pitas
  • 1 ATLAS gyros spice mix bag
  • 1 cucumber
  • 1 eggplant
  • 1 long red chilli
  • 1 tomato
  • 1 red onion*
  • 1 parsley bunch*

Pantry staples: Olive oil, salt 

Allergens: Onion, garlic, dairy, yeast, soy, wheat, gluten

Specialised equipment: Oven safe frying pan or lined baking tray 

Chef's note: Greek salad is known as horiatiki salad which means village salad. The thought behind the name is that this rustic dish is made using simple, high quality ingredients. Nothing fancy or complicated, just a simple, fresh and delicious salad. 

* Use half of the onion provided.

* Parsley is to be split across other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients 

Always read the recipe in full before you begin. Preheat the oven to 180C fan forced. Cut the eggplant in half lengthwise. Score the eggplant by slicing 5mm deep lines into the flesh. Massage the gyros spice mix and some oil into the flesh. Heat a small splash of oil in an oven safe frying pan over medium-high heat. Add the eggplant, cut side down, and cook for 2 minutes or until golden brown. Place the eggplant, cut side up, into the preheated oven (in the oven safe frying or a lined baking tray) for 20 minutes or until soft. 

Time saving tip: Cut the eggplant into smaller wedges to reduce the cooking time. 

2. Prepare the remaining ingredients

Meanwhile, wash the vegetables. Peel the cucumber and cut into bite sized pieces. Cut the tomato into similar sized pieces. Slice the onion* and 1 teaspoon of parsley leaves* per person. Dice the chilli (remove the seeds for less heat). Crumble the fetta. 

3. Make the Greek salad 

Combine the cucumber, tomato, onion, parsley and olives. Season with salt and olive oil. 

4. Add the chilli and fetta 

Once the eggplant is soft and cooked through, sprinkle with the remaining feta and chilli to taste and return to the oven for 5 minutes or until the fetta has browned. 

5. Warm the pita bread 

Add the pita bread to the warm oven for 2 minutes or until softened. Cut into wedges and keep warm by wrapping in a clean tea towel. 

6. To serve 

Divide the tzatziki dip, gyros spiced roasted eggplant, Greek salad and warm pita between serving plates.