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Barbecued aubergine, pesto & feta gyros
Serves 2 | prep 15 mins | total time
Barbecued aubergine, pesto & feta gyros
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Serves 2 | prep 15 mins | total time
Gyros are Greek wraps (usually filled with grilled meat), often with chips included. A mix of courgette and aubergine would be nice if you’ve grown a glut
Rate
Nutritional information (per serving)
Calories
689Kcal
Fat
29gr
Saturates
7gr
Carbs
87gr
Sugars
9gr
Fibre
12gr
Protein
18gr
Salt
2gr
Ingredients
- 125g frozen oven fries
- 2 tbsp olive oil
- 1 lemon, half juiced to get 1 tbsp, half in wedges
- 1 fat garlic clove, crushed
- 1 aubergine
- 4 tbsp Taste the Difference pesto dressing - use vegetarian if required
- 2 large, plain folded flatbreads
- a handful of soft salad leaves
- 50g feta - use vegetarian if required
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Get your barbecue up to temperature, and cook the fries in the oven following the pack instructions.
- Mix the oil, the tablespoon of lemon juice and crushed garlic with a little seasoning. Slice the aubergine into 1cm thick discs. Brush both sides generously with the lemony oil until it’s used up.
- Barbecue the aubergine slices for 2-3 minutes on each side until blackened but also super-soft. If they are blackening too quickly then move to a lower heat area; if they’re soft but not charring, move them over a hotter spot. Use tongs to lift them into a dish, season with a little salt and drizzle over the pesto dressing, so it can soak in.
- Blast each flatbread in the microwave on High for 20 seconds so they unfold easily without tearing. Lay outer-side down on the barbecue grill and leave for a minute to toast lightly, but don’t flip.
- Put the warm flatbreads soft-side up on your plates and quickly top with the pesto-soaked aubergines, a handful of crispy fries and some soft salad leaves. Crumble the feta over the filling and season with more black pepper and squeezes of lemon juice from the wedges. Fold up and serve with any extra fries and leaves.