Gyros pita with eggplant and oyster mushrooms

• Vegetarian - *Vegan option
  

Preparation time: 60 minutes - Difficulty level: easy

Ingredients gyros for 4 pita pockets:
- 2 large onions
- 2-3 tbsp olive oil
- 1 large eggplant
- 4-6 large oyster mushrooms or portobello mushrooms, king oyster mushrooms
- 1 tbsp maple or date syrup
- gyros seasoning
- coleslaw
- tzatziki
- olives, green & black
- tomatoes
- rocket salad

Prepare the gyros filling:

Wash the eggplant, remove the stalk and cut lengthwise into at least 4 slices using a bread knife.

If you cut them too thin, they will become dry.

Place the eggplant slices on a plate, sprinkle with salt on both sides and leave to stand for at least 15 minutes.

Then pat dry with a kitchen towel and fry in olive oil until golden brown on both sides.

In the meantime, peel and finely slice the onions, clean the mushrooms and fry in a pan with the onions and olive oil until golden brown, season with the gyros seasoning and set aside on a plate.

Then fry the eggplant slices and season them too. When the eggplants are ready, add the onion and mushroom mixture and caramelize briefly with the maple syrup.

• 40 g coarse sea salt

• 3 tsp each: sweet paprika, dried basil, dried thyme, dried marjoram, dried oregano, black peppercorns, whole coriander seeds, brown sugar,

• 2 teaspoons whole cumin, a little chilli flakes, ½ teaspoon ground cinnamon

Finish - everything comes together: Slice the pita bread lengthwise, spread both sides with tzatziki Spread lettuce leaves/arugula, tomato & cucumber slices, gyros mix and coleslaw and serve with olives and tzatziki.

A little taste of Greece at home, Kali Orexi!