Open Faced Greek Gyro

If you are a lover of Greek food, you will love this recipe. I sometimes refer to this as Napoleon style Greek gyro, but it is really an open faced Greek gyro - bursting with all those delicious Mediterranean flavors. You will feel as if you are sitting on your porch in Santorini overlooking the Aegean Sea and all of the Cycladic group of islands!

INGREDIENTS

Lamb/Beef patties

1 lb lamb

1 lb beef

1 Cup panko bread crumbs

½ Cup milk

2 eggs

5 cloves garlic

1 medium onion

3 tsp salt

2 tsp cumin

1 tsp crushed red pepper

1 tsp paprika

2 tsp oregano

1 tsp thyme

2 TBS lemon juice

Baba ghanouj

2 eggplants

3 cloves garlic

3 TBS Tahini sauce

1 ½ tsp lemon juice

salt to taste

2 TBS olive oil

Toppings

small red onion ~ thinly sliced

small cucumber ~ thinly sliced

cherry tomatoes ~ quartered

spicy garlic chili sauce ~ optioal

4-8 slices of naan bread

1 ½ TBS Tzatziki sauce

DIRECTIONS

Preheat oven to 350 degrees. Slice eggplant long ways add s/p and olive oil. Put face down on parchment paper (cookie sheet). Bake for 1 hour or until thoroughly cooked. Once cooled, scoop out the inside and put into food processor or blender. Add garlic, tahini sauce, lemon juice and salt. Blend until smooth.

For the lamb/beef patties, combine all ingredients into large mixing bowl and mix with your hands. Try not to over mix. Make into patties. Bake at 350 degrees for 30 minutes.

On the plate, add naan bread, layer with baba ghanoui, garlic chili sauce (optional), thinly sliced onion, cucumber, add lamb/beef patty, add tzatziki sauce and top with chopped tomatoes. Delish!

NUTRITIONAL INFORMATION