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Eggplant Iskender Style

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Eggplant Iskender Style

The perfect eggplant iskender style recipe with a picture and simple step-by-step instructions.

  • 1 Eggplants fresh – depending on the size
  • 1 Can Chopped tomatoes or fresh tomatoes
  • 0,5 Flatbread or flatbread leftovers
  • Natural yoghurt
  • Crushed red pepper
  • Pepper salt
  • Olive oil
  1. Wash and dice the aubergines, fry them in olive oil, then deglaze with the tomatoes and season with pepper and salt and cook until soft. Dice the flatbread, toast it in a hot pan without fat. Place the aubergines on a plate, cover with the flatbread cubes. Spread the natural yoghurt on top and sprinkle with Pul Biber. Good Appetite 🙂
Dinner
European
eggplant iskender style

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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