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 |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 60.2 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 487 mg | 37% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4224 mg | 90% | |
*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.
