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!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
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 |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 14.8 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1056 mg | 22% | |
*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.
