Vegetarian Iskender Kebab

Transform your weeknight dinners with this **Vegetarian Iskender Kebab**, a vibrant and plant-based twist on the classic Turkish favorite. Packed with smoky roasted eggplant, zucchini, and red bell peppers, this recipe layers crispy toasted pita bread with a rich, tangy tomato sauce, all crowned by a creamy garlic yogurt topping. A drizzle of golden melted butter and a sprinkle of fresh mint elevate every bite to indulgent perfection. With its bold Mediterranean flavors and satisfying textures, this dish is both comforting and elegant, ideal for serving a crowd or simply treating yourself. Ready in just an hour, this hearty, vegetarian kebab is a must-try for any food lover craving a flavor-packed culinary adventure!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Dice the eggplant, zucchini, and red bell pepper into 1-inch cubes.

Step 3

In a mixing bowl, toss the vegetables with 2 tablespoons of olive oil, salt, and ground black pepper until well coated.

Step 4

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.

Step 5

While the vegetables are roasting, cut the pita bread into bite-sized squares.

Step 6

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.

Step 7

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.

Step 8

In another bowl, mix the Greek yogurt with the remaining garlic cloves, minced. Add salt to taste and set aside.

Step 9

To assemble, place a generous layer of crispy pita squares on the serving plate. Top with roasted vegetables.

Step 10

Drizzle the tomato sauce evenly over the vegetables and pita.

Step 11

Heat the butter in a small pan until just melted. Pour the warm butter over the dish.

Step 12

Finish by topping with a dollop of garlic yogurt and sprinkle with fresh mint.

Step 13

Serve immediately, garnished with extra mint sprigs if desired.

Nutrition Facts

Serving size	(1905.2g)

Amount per serving	% Daily Value*
Calories	1565.7

Total Fat 85.3g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 8.0g
Cholesterol 77.8mg	0%
Sodium 7609.0mg	0%
Total Carbohydrate 163.4g	0%
Dietary Fiber 37.1g	0%
Total Sugars 72.5g
Protein 51.2g	0%

Vitamin D 4.5IU	0%
Calcium 561.5mg	0%
Iron 12.9mg	0%
Potassium 3913.4mg	0%

*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.

Source of Calories

Fat: 47.2%

Protein: 12.6%

Carbs: 40.2%