A note on substituting tofu: As with eggplant, I am not particularly fond of tofu. However, I have learned a few things that make it more palatable. First of all, I always use extra firm tofu since I invariably use it in a cooked dish where I want texture. Secondly, I have discovered that to aid it taking the flavor of the dish, I must dry the tofu as much as possible. This can be done by draining the tofu then pressing it between paper towels. I usually go through lots of paper towels and use a heavy cast iron pan to do the pressing. It also helps if you slice the tofu so there is more surface area to dry. The final "trick" to having tastier tofu is to marinate it. If you have dried it first, it will marinate better. For this dish I might marinate the tofu in balsamic vinegar.
Eggplant Aubergine Gyro
I like to mix the sauce and vegetables and then put it in the pita breads. I also "sauté" the eggplant in water
instead of oil and I do not add the olives because I don't like them.
1/2 cup plain low-fat yogurt
1/2 cup feta cheese, crumbled
1 Tbs fresh lemon juice
1 tsp extra virgin olive oil
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 Tbs red wine vinegar
2 Tbs parsley chopped
1 Tbs chopped fresh oregano
1 large eggplant, trimmed and diced into 3/4-inch pieces
2 Tbs olive oil (to saute)
4 pita bread
1. Preheat oven to 350. Toast pita bread in oven.
2. Prepare veggies and mix everything except the bread and the eggplant.
3. Saute eggplant in oil over medium-high heat 3 minutes. Add to vegetable mixture.
4. Mix the cooked eggplant with the other veggies, spoon onto warm pita bread and eat.
Original Source: http://www.food.com/recipe/eggplant-aubergine-gyro-171352
