Roasted Eggplant Iskender

Hello Dear Friends,

I have a delicious recipe that suits the eve day. I had prepared different recipes to evaluate Ramadan pita before. The additional roasted eggplant and meat marinade in this recipe is an explosion of flavor. Those who use canned roasted eggplant generally do not like that slight sourness in their taste. For example, me :) The most practical way to eliminate this is to roast canned roasted eggplant, make sure to write it down.

The ancients also used the harmony of cheese and eggplant. You know, especially cheddar cheese and hot roasted eggplant go very well together. Roasted eggplant is also wonderful with the fresh cheeses that have emerged recently.

Marinate the meat as much as possible, but even 2 hours is enough time. Also, make sure that the tenderloin is cold for easy slicing. It is much easier to slice thinly as the meat squeezes itself when cold. Before cooking, take it out of the refrigerator and wait for it to come to room temperature.

Love…

Ingredients for Roasted Eggplant Iskender Recipe

• 500 gr beef tenderloin
• 1 ramadan pita

For the meat marinade:

• Juice of 1 medium onion
• 2 tablespoon of olive oil
• 1 water glass milk
• 1 pinch of black pepper
• 1 fresh rosemary

For the tomato sauce:

• 1 tablespoon of Pepper Paste
• 2 tablespoons of Tomato Paste
• 1 tablespoon of Butter
• 1 water glass of water
• salt

For the Roasted Eggplant Sauce:

• 1 Jar Roasted Eggplant
• 200 gr Fresh Cheese

For service:

• 4 tablespoons of Yogurt

For Service:

• green pepper
• Cherry tomato
• Gherkin Pickles

How to Make Roasted Eggplant Iskender Recipe?

1. Thinly slice the tenderloin with a sharp knife.
2. Grate the onion and squeeze out the juice with your hands. Add milk, onion juice, olive oil to the meat. Add a ball of black pepper and mix well. Add 1 sprig of fresh rosemary.
3. Cover with cling film and rest in the refrigerator for 2 hours. After this time, take it out in the refrigerator and let it rest until it reaches room temperature.
4. For the tomato paste sauce, fry the pepper and tomato paste in butter. Add water and salt and cook until it thickens.
5. Take the roasted eggplant in a sauce pan and fry for 1 minute. Add the fresh cheese, mix and remove from the heat.
6. Slice the tomato, pepper and pickled cucumber for serving. Chop the Ramadan pita into cubes and divide it into serving plates.
7. Remove the meat from the marinade, scrape it with your hands. Cook in a lightly oiled pan.
8. Divide the tomato paste sauce you have heated on the pitas in equal amounts. Pour the sour cream you prepared on it.
9. Share the cooked meat on the bread and add the garnishes. Serve with hot butter and yogurt.