Vegan Iskender
This delicious dish is a plant-based twist on the classic Turkish dish. Using a combination of roasted vegetables, flavorful tomato sauce, and aromatic spices to create a mouthwatering vegan version. Get ready to enjoy a hearty and satisfying meal that is perfect for any occasion.
Ingredients
- 1 aubergine
- 1 courgette, chopped
- 1 red pepper, chopped
- 1 large fresh tomato, sliced
- 2 2 garlic cloves, chopped
- 1 tin chopped tomatoes, chopped
- 1 tbsp tomato purée
- 2 pitta bread shop-bought or homemade
- 1 tbsp oil and more to cover veggies
- 1 pinch of chilli flakes
- Salt and pepper to taste
- Parsley to garnish
Instructions
- Cover the aubergine and courgette in oil and then cook in the oven at 180C for 10-15 minutes Meanwhile, on medium heat warm up the oil in a large pan.
- Add the garlic, fresh tomato and pepper.
- After 5 minutes add the tin tomato, chilli flakes and purée and cook for a further 5 minutes on low heat.
- Add salt and pepper to taste.
- Whilst the aubergine, courgette and sauce are finishing off I made my pittas however if you have bought them from a shop, just warm them up 🙂 Plate up the pitta, pour a ladle of sauce onto the pitta ( kinda like a pizza) then add the veggies.
- Pour on the rest of the sauce from the pan and finally, top with yoghurt and parsley
Notes
Tried this recipe?Let us know how it was!
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