Rice and vegetable gyro pan

Ingredients for 8 servings:

• 2 zucchinis
• 2 eggplant(s)
• 250 g cherry tomatoes or date tomatoes
• ½ jar black olives
• 500 g gyros meat, seasoned, possibly frozen
• 500 g rice
• 250 g feta cheese
• 3 cloves garlic
• 2 m.-sized onion(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

simple and very tasty

Cut the zucchini and eggplant into quartered slices (3-5 mm thick). Spread the eggplant pieces on a large plate, sprinkle with salt, and let stand for about 15 minutes. The salt draws out the bitterness from the eggplant. In the meantime, peel the onions, garlic, tomatoes, and olives and chop them to taste. Rinse the eggplant thoroughly with water. Crumble the feta. Cook the rice according to the package instructions. Add olive oil to a pan and then to a large pot, very large skillet, or wok. In the pan, fry the eggplant and zucchini pieces until golden brown and set aside on a large plate lined with kitchen paper. In the large pot (large skillet/wok), fry the onions and garlic, add the gyros, and let them brown. Add the cooked rice and mix thoroughly with the oil and meat. Add the fried zucchini and eggplant, as well as the olives and feta, and mix thoroughly again. Finally, add the tomatoes and mix gently. It tastes especially good hot with cold tzatziki and fresh flatbread, but it’s also delicious served lukewarm or cold.