Eggplant (Aubergine) Gyro - cooking recipe

Ingredients

Sauce
1/2 cup plain low-fat yogurt
1/2 cup feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil
salt and pepper
Filling
2 cups tomatoes, seeded and diced
1 cup cucumber, peeled, seeded, diced
1/3 cup scallion, diced
1/3 cup kalamata olive, pitted, halved
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh oregano
1 tablespoon extra virgin olive oil (yes, that's a 2nd measurement)
1 large eggplant, trimmed and diced into 3/4-inch pieces
2 tablespoons olive oil (3rd measurment)
Pitas
4 pita bread
salt

Preparation

Preheat broiler to high.
Combine all ingredients for the sauce in a small bowl; set aside.
Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. Chill until ready to use.
Saute eggplant in oil over medium-high heat 3 minutes. 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 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce.
Wrap foil or paper around pita and serve.