Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, eggplant fatteh. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Eggplant Fatteh is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Eggplant Fatteh is something that I’ve loved my entire life. They are nice and they look wonderful.
Fatteh is a traditional dish in the Eastern Mediterranean that is usually made, in it's most basic form, with pieces of torn bread, boiled chickpeas, and a yogurt or tahini sauce. I often make it and I thoroughly enjoy the simplicity of the homely chickpea original, but this eggplant fatteh is particularly delectable. This Eggplant Fatteh is a Middle Eastern classic and is completely vegetarian!
To get started with this particular recipe, we must prepare a few components. You can have eggplant fatteh using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Eggplant Fatteh:
- Get 4 Eggplant , medium-sized
- Make ready 1 Tablespoon Pomegranate molasses
- Prepare as required Olive oil ,
- Make ready 2 Pita bread
- Take 1/2 Cup Pine nuts
- Take 2 1/2 Cups Yoghurt
- Take 4 Cloves Garlic , mashed
- Get 1/3 Cup Tahini
- Make ready of 1 can Chick peas ,
- Prepare 1/2 Cup Pomegranate seeds
- Prepare Parsley , chopped
- Make ready Vegetable oil , for frying
- Get To Taste Salt
- Prepare To Taste Black pepper
- Prepare To Taste Sumac
- Take To Taste Cinnamon
- Make ready 3 Tablespoons White vinegar lemon juice or
The word fatteh means "to crumble" in Arabic and this is the idea behind this dish. Crispy bread topped with fried eggplant, chickpeas ,pomegranate seeds and pine, covers it all a mixture of yogurt with tahini. This dish never fails to impress. It's not a dish many people outside the Middle East have heard of.
Steps to make Eggplant Fatteh:
- In the baking sheet cut the Arabic or pita bread by scissors into small squares pieces, drizzle some of olive oil, bake until they become golden brown and crunchy.
- Cut the eggplant into squares and lightly salt, fry in vegetable oil until lightly browned, take a little of the same oil and fry the pine nuts.
- To make the yogurt mix, add yogurt, tahini, vinegar or lemon juice, salt, garlic, black pepper and cinnamon. Whisk until combined well and smooth finish.
- In a deep serving dish or casserole, layer as follows: bread then Eggplant, sprinkle half amount of Pomegranate seeds and chick peas, and some of pine nuts.
- Pour the yogurt mixture and smooth up the top. Sprinkle a little sumac, drizzle pomegranate molasses and some of olive oil, garnish with chopped parsley, pine nuts, and rest of the chickpeas and pomegranate seeds.
This fatteh is an eggplant and minced lamb version. It can easily be converted to a vegetarian dish by omitting the meat and replacing it with coarsely ground walnuts. While the eggplant simmers in the tomato sauce, make the yoghurt sauce: combine all ingredients in a large bowl and whisk to combine. To assemble the Fatteh, spread the eggplant onto a large serving platter. Top with the toasted pita, then the yoghurt sauce.
So that is going to wrap this up with this special food eggplant fatteh recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
