Roasted Eggplant Gyros with Watermelon Rind Pickles

Name: Roasted Eggplant Gyros with Watermelon Rind Pickles
Total time: 1520 min
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

www.forksoverknives.com

These eggplant gyros are packed full of fresh ingredients, creamy tzatziki sauce, and tangy watermelon rind pickles. Get the recipe!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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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