Eggplant Fatteh
Eggplant Fatteh is a delicious Middle Eastern dish that consists of layers of fried or grilled eggplants and crunchy bread, topped with a garlicky tangy yogurt sauce and then garnished with toasted nuts.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1-2 flatbread
- 1 large eggplant
- 2-3 tablespoons olive oil
- A pinch of Sea salt for the eggplant (1/16 teaspoon)
- 1 tablespoon olive oil or neutral oil
- 1 sweet or yellow onion chopped
- ½ pound ground beef or lamb
- ½ teaspoon allspice
- A pinch of ground nutmeg (1/16 teaspoon)
- A pinch of ground cinnamon (1/16 teaspoon)
- ¼ teaspoon sea salt (adjust to taste)
- 1 ½ cups of whole milk plain yogurt
- 2-3 cloves crushed garlic
- ½ juice of a lemon (adjust to taste)
- 1 ½ tablespoons tahini paste
- Sea salt (adjust to taste)
- 2 tablespoons of tomato paste
- 1 cup hot water
- A pinch of sea salt
- A pinch of allspice
Instructions
- 1
Slice eggplant into cubes, and brush with oil with a sprinkle of sea salt.
- 2
Place under the broiler while stirring every few minutes, and continue until golden brown about 20-30 minutes.
- 3
Slice bread into small pieces, brush with some oil and spread on a baking sheet.
- 4
Toast them in the oven until crispy and lightly browned about 10 minutes.
- 5
In a small saucepan, over medium heat, heat oil, add chopped onions, and sauté until caramelized.
- 6
Add ground meat, break meat with the back of a spatula, then add cinnamon powder, allspice, nutmeg, and salt. Sauté until meat is browned and fully cooked.
- 7
In a small bowl, add yogurt, minced garlic, tahini paste, lemon, and salt.
- 8
Whisk well and adjust the seasoning to taste.
- 9
Mix tomato paste in 1 cup of hot water with salt and allspice.
- 10
In a saucepan add grilled eggplants and pour tomato mixture.
- 11
Mix well and let it cook over medium heat for 5-7 minutes.
- 12
Turn off the heat and let it cool off before spreading over the bread.
- 13
On a rounded or oval platter spread the toasted bread pieces evenly.
- 14
Spread tomato eggplant mixture evenly over the bread.
- 15
Spoon the garlic yogurt sauce over the eggplant mixed in tomato sauce, covering them evenly.
- 16
Spoon the cooked meat onion mixture over the yogurt sauce and cover evenly.
- 17
Sprinkle toasted almond and pine nuts over the dish.
- 18
Garnish with chopped fresh parsley and pomegranate seeds if desired.