Iskender of eggplant,
ingrediencie
1 pk large aubergine 1 tbsp olive oil 60g butter (3 cubes, 20g each) 1 pk onion 1 tsp smoked paprika ground 1 tsp romaine 1 tsp cumin 1 tsp oregano 1 tsp minced dried onion 1 clove garlic 200g butter beans from the tin 2 pk chillies 1 pk large tomato 1 tbsp tomato paste pita bread 2 tbsp ayran/sour cream ground black pepper salt
progress in the video above
Iskender is one of the many ways to serve kebabs. I discovered this vegetarian version with aubergine in Bursa, Turkey recently and it’s definitely worth a try.
1.
Preheat the oven to 180°C. Wash the aubergines, prick them a few times with a knife (to avoid a theoretical explosion) and drizzle them with olive oil. Place them on a baking tray lined with baking paper and bake for about an hour. For even more flavour, if you can, cook the aubergines on an outdoor wood grill, on the safe side of the grill grate – away from the coals.
2.
Let the roasted eggplants cool, cut them open and scoop out the insides. Place the pan over a medium heat and melt the first cube of butter in it, then fry the diced onion until golden brown. Add the smoked paprika, romaine, cumin, oregano, dried onion and the smoked garlic. Stirring constantly, activate the aromas from the spices, about 30 seconds. Drain the beans and mash them with a fork. Add it to the pan along with the eggplant insides. Season with salt and pepper, and cook, stirring, for the last 3 minutes.
3.
Place the chillies (seeds hollowed out) on the hot grill/grill pan along with the tomato cut into thick strips. Grill for about 2 minutes on each side.
4.
Meanwhile, make a simple tomato sauce in the other pan. In the melted butter (second cube), fry the tomato paste for a few seconds, then add the passata, salt and black pepper. Stir everything together and cook for about 2 minutes.
5.
Remove the greens from the grill and sear the pita bread on both sides. Then cut it into cubes.
6.
Serve by layering the bread cubes and covering with the eggplant mash. Pour the tomato sauce and melted residual butter over the whole thing. Add the grilled Vegetable Recipes and a heaping tablespoon of ayran/sour cream. For the perfect combination, I recommend just a real, strong, Turkish tea. Instagram: walrus.buko