recipe adapted from "Eggplant Gyros" Eating Well magazine May/June 2018
Trim off end of eggplant and slice into 1/8" rounds. Place in colander and toss with 1 teaspoon salt. Set colander on a plate and let sit for 30 minutes. Rinse and pat dry. Transfer eggplant to a 9x13 inch baking dish.
Whisk oil, dill, lemon juice, garlic, coriander, cumin, oregano, and Aleppo or piment d'Espelette in a small bowl. Rub the marinade on the eggplant slices and refrigerate for at least 3 hours or up to 1 day.
Tzatziki: Place cucumber in a clean kitchen towel, gather it up and squeeze out as much liquid as possible. Transfer cucumber to a bowl and add the yogurt, dill, garlic, salt and pepper. Refrigerate until ready to use.
To grill eggplant: Preheat grill to medium-high and grill eggplant, turning once, until lightly charred, 3–5 minutes per side. Serve in naan or pitas with tomato, lettuce, onion, and a dollop of tzatziki.