Vegan Iskender

Vegan Iskender.

“A vegan adaptation on the Turkish classic dish”

Vegan Iskender

  • Servings: 2 portions
  • Difficulty: Easy
  • Print

Ingredients

  • 1 aubergine
  • Chopped 1 courgette
  • Chopped 1 red pepper
  • Sliced 1 large fresh tomato
  • Chopped 2 garlic cloves
  • Chopped 1 tin chopped tomatoes
  • 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

Directions

  1. 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.
  2. Add the garlic, fresh tomato and pepper.
  3. After 5 minutes add the tin tomato, chilli flakes and purée and cook for a further 5 minutes on low heat.
  4. Add salt and pepper to taste
  5. 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.
  6. Pour on the rest of the sauce from the pan and finally, top with yoghurt and parsley

Recipe Creator
Name: Charlotte
Country: UK
More from Charlotte: @andthatsthev

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