Roasted Eggplant Gyros with Watermelon Rind Pickles - Forks Over Knives

Ingredients

• 1 lb. thick watermelon rind
• 1 cup apple cider vinegar
• ¾ cup pure cane sugar
• 1 tablespoon kosher salt
• 4 cloves garlic
• 1 teaspoon whole allspice
• 1 teaspoon whole cloves
• 1 teaspoon dried pink peppercorns
• 1 medium eggplant, trimmed, unpeeled, and cut lengthwise into ¼-inch slices (14 oz.)
• ⅛ teaspoon sea salt
• 1 8-oz. sweet potato, bias-sliced very thin (see tip in intro)
• 2 tablespoons apple cider vinegar
• 2 to 3 teaspoons salt-free Greek seasoning
• ¼ cup raw cashews
• 3 tablespoons lemon juice
• 4 teaspoons Dijon mustard
• 2 to 3 tablespoons unsweetened, unflavored plant-based milk
• 1 teaspoon chopped fresh dill
• Freshly ground black pepper, to taste
• 4 rounds whole wheat pita bread, halved and split
• 2 roma tomatoes, cut into wedges
• 1 cup fresh baby spinach
• ½ cup thinly sliced cucumber
• ¼ cup thinly sliced red onion