Vegetarian Iskender Kebab
Experience the vibrant flavors of the Mediterranean with this Vegetarian Iskender Kebab—an innovative twist on the classic Turkish dish. This hearty recipe swaps traditional meat for a medley of oven-roasted eggplant, zucchini, and red bell pepper, perfectly caramelized to bring out their natural sweetness. Layered over crispy, golden pita squares, this dish is elevated with a tangy tomato sauce infused with red chili flakes and a creamy garlic yogurt topping. A drizzle of warm, velvety butter and a sprinkle of fresh mint add the perfect finishing touch to this vegetarian masterpiece. With its blend of textures, bold flavors, and a cook time of just under an hour, this nutritious and satisfying meal is perfect for weeknight dinners or entertaining guests. Indulge in this Mediterranean-inspired delight and savor every bite of this unique take on Iskender Kebab!
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 1 large Red Bell Pepper
- 4 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground Black Pepper
- 2 pieces Pita Bread
- 3 tablespoons Tomato Paste
- 1 cup Water
- 0.5 teaspoon Red Chili Flakes
- 3 cloves Garlic
- 1 cup Unsweetened Greek Yogurt
- 2 tablespoons Fresh Mint
- 2 tablespoons Butter
Instructions
Preheat your oven to 400°F (200°C).
Dice the eggplant, zucchini, and red bell pepper into 1-inch cubes.
In a mixing bowl, toss the vegetables with 2 tablespoons of olive oil, salt, and ground black pepper until well coated.
Spread the seasoned vegetables on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized, turning halfway through.
While the vegetables are roasting, cut the pita bread into bite-sized squares.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the pita squares and toast them until crispy and golden brown. Set aside.
For the sauce, combine the tomato paste, water, red chili flakes, and 1 clove of minced garlic in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until slightly thickened.
In another bowl, mix the Greek yogurt with the remaining garlic cloves, minced. Add salt to taste and set aside.
To assemble, place a generous layer of crispy pita squares on the serving plate. Top with roasted vegetables.
Drizzle the tomato sauce evenly over the vegetables and pita.
Heat the butter in a small pan until just melted. Pour the warm butter over the dish.
Finish by topping with a dollop of garlic yogurt and sprinkle with fresh mint.
Serve immediately, garnished with extra mint sprigs if desired.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 7609 mg | 331% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 72.5 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 562 mg | 43% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3913 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
