While growing up in a Greek family, Gyros were a staple food. In fact, my grandpa knew the best gyros were served in Greek town in Detroit. On Sundays, the whole family would drive to Greek town for authentic greek food. Of course, that was also the first time I tasted Ouzo, a black licorice liquor my sister and I had no business drinking at our ages.
Although I hate Ouzo to this day, as well as anything with a black licorice flavoring, I still love gyros. Now that we no longer eat meat, we still enjoy a lot of Greek food but vegan.
Tonight, I decided to use eggplant as the foundation for my gyros. First, eggplant has a great texture when prepared correctly. For instance, you first need to cut it in lengthwise strips. I used my Mandolin Slicer to make uniform slices; then, I salted the slices to take out the bitterness of the eggplant panini. Then, I flipped it over and salted the other side. Although many people skip this step, I think it is necessary not only to get the butter taste out but to also take some of the water out of the eggplant.
After about 30 minutes, rinse the eggplant. Then, I marinated it in lemon, garlic and some Greek spices.
In order to grill the eggplant panini, it is quick and easy. Although I have grilled mats, I prefer to cook eggplant directly on the grill on low. It takes about 4 minutes per side, on low heat. I grilled my eggplant in advance, as I planned to grill the wrap in the panini maker, which will make it heat through.
The next step is easy, stuff with veggies, and tahini, and grill on the panini maker.