Vegetarian Iskender Doner

Ingredients for 4 servings:

• 2 eggplant(s)
• 1 large red bell pepper(s)
• 1 m.-sized tomato(s)
• 3 tbsp tomato paste
• 1 onion(s)
• ½ bulb(s) garlic
• 250 g yogurt, at least 3.5% fat, preferably 10%
• 1 flatbread(s)
• 125 g butter
• e.g. chili, ground or fresh, or chili paste
• Olive oil for frying
• 4 tbsp coriander, fresh, chopped
• 3 tbsp oregano, dried
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash and dice the eggplants. Sprinkle the pieces with salt and let them stand for about 20 minutes. Rinse off the salt under running water and dry immediately with a paper towel. Fry them quickly in olive oil. The eggplants should be touching the bottom of the pan. If the pan is too small, fry in batches. Make sure there is enough olive oil. When they are done frying, drain briefly on a kitchen towel. Cut the onion into half rings and finely chop the garlic. Sauté the onion and 2/3 of the garlic in olive oil until translucent. Add the tomatoes and bell peppers and fry until the liquid from the tomatoes has reduced significantly. Add the eggplants, 3 tablespoons of the yogurt, 2 tablespoons of dried oregano, tomato paste, and 3 tablespoons of chopped coriander. Fry everything thoroughly again. If some eggplants still taste a bit woody, you can also simmer the mixture with the lid closed. Mix the remaining yogurt with 1 tablespoon each of oregano and coriander, and the remaining garlic, and season with salt. Bake the flatbread in a 180°C fan-assisted oven until crispy, cut into small cubes, and divide between plates. Melt the butter in a saucepan or pan, season with chili and salt to taste, and drizzle over the bread cubes. Spoon the eggplant mixture onto the bread cubes, then top with a dollop of herb yogurt. Garnish with some coriander and melted butter, if desired. Serve with a lemon wedge.