Fattet Beitinjan – Eggplant Fatteh Recipe

RatingDifficultyIntermediate

This vegetarian Middle Eastern eggplant fatteh is incredibly simple to make. It has the ideal balance of garlicy, lemony, and crunch flavors.

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
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FOR THE EGGPLANT
  Eggplants (large)
 Sunflower oil
FOR THE SAUCE
 33 g Minced meat (beef, lean)
 133 g Chopped tomatoes (canned)
  cup Strained tomatoes
 ½ Garlic cloves
  Onions
 ¼ tsp Salt
 Black pepper (to taste)
  tsp Arabic mixed spice (or All Spice)
  tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
  tbsp Sunflower oil
FOR THE YOGHURT
 170 g Yoghurt (full fat)
  Garlic cloves (large)
  tsp Salt
 ¼ tbsp Lemon juice
 ¼ tbsp Sesame seed paste ('Tahini' in Arabic)
FOR THE BREAD
  cup Arabic bread (cut in squares, also called Pita bread)
 Sunflower oil
FOR THE GARNISH
 Almonds (fried, whole or halved)
 Pine seeds (fried)
 Pomegranate seeds ('Rumman' in Arabic)
 Parsley (chopped)


1

Fry the cut pita bread in sunflower oil on high heat. Make sure the oil is hot before adding the bread and keep turning the bread around so the pieces fry evenly. Then put on a plate with paper towels to absorb the oil.

2

Then, using the same hot oil, fry the eggplant pieces until they go brownish. Add more oil if you feel there isn't enough. Once fried, put the eggplant on a plate with paper towels to absorb the excess oil.

3

TO MAKE THE SAUCE Heat the sunflower oil in a pot, then add the chopped onions and crushed garlic and fry until translucent.

4

Add the minced meat, half the salt, all the mixed spice and a bit of black pepper to taste. Keep moving the meat around to separate it into small pieces. Fry until the meat turns brown.

5

Add the chopped and strained tomato, the pomegranate molasses and some more salt. Mix and let come to a boil. Then cover and let simmer on medium heat for 15 to 20 minutes.

6

TO MAKE THE YOGHURT Mix all its ingredients together in a bowl.

7

TO LAYER THE FATTEH First put the fried bread in a serving bowl, followed by the fried eggplant. Then pour the sauce over the eggplant and top with the yoghurt mixture.

Ingredients

FOR THE EGGPLANT
  Eggplants (large)
 Sunflower oil
FOR THE SAUCE
 33 g Minced meat (beef, lean)
 133 g Chopped tomatoes (canned)
  cup Strained tomatoes
 ½ Garlic cloves
  Onions
 ¼ tsp Salt
 Black pepper (to taste)
  tsp Arabic mixed spice (or All Spice)
  tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
  tbsp Sunflower oil
FOR THE YOGHURT
 170 g Yoghurt (full fat)
  Garlic cloves (large)
  tsp Salt
 ¼ tbsp Lemon juice
 ¼ tbsp Sesame seed paste ('Tahini' in Arabic)
FOR THE BREAD
  cup Arabic bread (cut in squares, also called Pita bread)
 Sunflower oil
FOR THE GARNISH
 Almonds (fried, whole or halved)
 Pine seeds (fried)
 Pomegranate seeds ('Rumman' in Arabic)
 Parsley (chopped)

Directions

1

Fry the cut pita bread in sunflower oil on high heat. Make sure the oil is hot before adding the bread and keep turning the bread around so the pieces fry evenly. Then put on a plate with paper towels to absorb the oil.

2

Then, using the same hot oil, fry the eggplant pieces until they go brownish. Add more oil if you feel there isn't enough. Once fried, put the eggplant on a plate with paper towels to absorb the excess oil.

3

TO MAKE THE SAUCE Heat the sunflower oil in a pot, then add the chopped onions and crushed garlic and fry until translucent.

4

Add the minced meat, half the salt, all the mixed spice and a bit of black pepper to taste. Keep moving the meat around to separate it into small pieces. Fry until the meat turns brown.

5

Add the chopped and strained tomato, the pomegranate molasses and some more salt. Mix and let come to a boil. Then cover and let simmer on medium heat for 15 to 20 minutes.

6

TO MAKE THE YOGHURT Mix all its ingredients together in a bowl.

7

TO LAYER THE FATTEH First put the fried bread in a serving bowl, followed by the fried eggplant. Then pour the sauce over the eggplant and top with the yoghurt mixture.

Fattet Beitinjan – Eggplant Fatteh Recipe

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