Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, eggplant fatteh. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
This Eggplant Fatteh is a Middle Eastern classic and is completely vegetarian! It's one of my favorite recipes to serve because it's so easy to put together and the flavor combinations are SO good. Take note: This eggplant fatteh is exactly the kind of dish that will call you back into the kitchen two hours after you've eaten it for dinner.
Eggplant Fatteh is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Eggplant Fatteh is something that I’ve loved my whole life.
To begin 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 can achieve it.
The ingredients needed to make Eggplant Fatteh:
- Get 4 Eggplant , medium-sized
- Prepare 1 Tablespoon Pomegranate molasses
- Make ready as required Olive oil ,
- Make ready 2 Pita bread
- Get 1/2 Cup Pine nuts
- Prepare 2 1/2 Cups Yoghurt
- Make ready 4 Cloves Garlic , mashed
- Prepare 1/3 Cup Tahini
- Prepare of 1 can Chick peas ,
- Prepare 1/2 Cup Pomegranate seeds
- Prepare Parsley , chopped
- Get Vegetable oil , for frying
- Prepare To Taste Salt
- Take To Taste Black pepper
- Get To Taste Sumac
- Make ready To Taste Cinnamon
- Get 3 Tablespoons White vinegar lemon juice or
Levantine Eggplant Fatteh Ingredients: Eggplant: Some people make the dish without the eggplant but this ingredient adds a beautiful flavor twist so I recommend that you don't skip it. To assemble the Fatteh, spread the eggplant onto a large serving platter. Top with the toasted pita, then the yoghurt sauce. Eggplant Yogurt Salad, a version of "Fatteh" with butternut squash.
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.
So tasty with roasted veggies in yogurt with pomegranate, walnuts, pita chips. This traditional dish takes less time and effort to make using our tomato and cream For the eggplant stuffing, heat oil in a frying pan over medium high heat. Eggplant fatteh is a recipe that will take eggplants from average to amazing. Toasted pita bread topped with layers of eggplant, saucy minced meat, and finished off with a layer of garlicky white sauce. Description: Fatteh in arabic means "to crumble".
So that is going to wrap this up with this special food eggplant fatteh recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
