Eggplant Gyro

Today on Cooking with Sensei, we are making eggplant gyros with a unique healthy taste.
For the Greek spice mix
-1/2 teaspoon sea salt
-1 tablespoon of dried oregano
-1 1/2 teaspoons garlic powder
-1 teaspoon onion powder
-1 tablespoon of corn starch
-1 1/2 teaspoons black pepper
-2 tablespoons dried parsley
-1 1/2 teaspoons cinnamon
-1/2 nutmeg
-1 tablespoon of sugar

-1/4 cup of all purpose flour
3 eggs (beaten)
-3 purple 🍆 eggplants
-1 cup of panko bread crumbs
salt/ pepper

For the yogurt sauce:
-3/4 teaspoons of coriander
-3/4 cup non fat sour cream
-3/4 cup plain Greek yogurt
-1 clove of minced fresh garlic
-1 1/2 tablespoon of chopped fresh cilantro
-1/2 teaspoons salt

-3 whole wheat tortillas (toasted)
-3/4 cup diced tomatoes
-3/4 cup cucumbers peeled and diced

1. Preheat oven to 375 lightly coat a baking sheet with canola oil spray.
2. Combined the Greek spice mix and flour in a small bowl.
3. Beat eggs in a small bowl.
4. Slice eggplant into 1/4 inch slices. dredge eggplant into flower mixture, then dip in eggs and dredge into the breadcrumbs. Place on baking sheet, then lightly spray both sides with canola spray.
5. bake for 30 minutes until golden.
6. For the yogurt sauce combined the coriander, sour cream, Greek yogurt, garlic, cilantro and salt in a medium bowl.
7. place two slices of cooked eggplant into a lightly toasted tortilla and top with yogurt sauce diced tomatoes and cucumbers.

This recipe was inspired by Canyon Ranch and brought to life by Christopher Iavarone.