Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, light eggplant fatteh. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Light Eggplant Fatteh. This Eggplant Fatteh is a healthier and lighter version of the classic middle eastern Fatteh. Eggplant Fatteh is basically a layered eggplant and yoghurt salad. Layers of crispy pita bread, eggplant and tomato sauce, ground beef, and yoghurt sauce, topped.
Light Eggplant Fatteh is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Light Eggplant Fatteh is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook light eggplant fatteh using 29 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Light Eggplant Fatteh:
- Prepare Eggplant Sauce ingredients:
- Take 1 large cubed eggplant
- Get 1 chopped onion
- Prepare 3 chopped Roman tomatoes
- Take 2 tbsp vegetable oil
- Make ready 2 tbsp tomato paste
- Prepare 1 cup water
- Take 1 Maggi bouillon cube
- Take to taste Salt
- Make ready Meat ingredients:
- Make ready 1 tbsp vegetable oil
- Take 1/2 pound ground beef
- Get to taste Salt and pepper
- Prepare 1/4 tsp cinnamon powder
- Get 1/4 tsp cardamom powder
- Take 1/2 tsp All spice
- Prepare 1/4 tsp garlic powder
- Take Yoghurt Sauce ingredients:
- Make ready 2 1/2 cups plain yoghurt
- Take 1/4 cup Tahini paste
- Get 2 cloves minced garlic
- Prepare 1/2 cup lemon juice
- Take 1/2 cup water
- Make ready to taste Salt
- Get Other ingredients:
- Prepare 3 pita bread, cut into squares
- Make ready Pine nuts
- Make ready Pomegranate seeds
- Take Parsley,chopped
Fatteh comes from fatta, meaning "break," as in breaking the grilled bread of the fatteh. Fatteh is a staple souk breakfast, originally a Damascene specialty: a yogurt sauce (a hint of garlic and some tahini that will soften the yogurt's taste) and "broken" grilled bread over cooked chickpeas, cubed eggplant, beef tongue, mutton feet (!) … or over stuffed eggplant. The word Fatteh means "to crumble" in Arabic and this is the thought behind this Lebanese dish. Traditionally, it is made with ground beef or lamb, fried pita bread and eggplant.
Steps to make Light Eggplant Fatteh:
- Sauté onions over medium heat until tender.
- Add the cubed eggplants and chopped tomatoes to the onion.
- Sprinkle with salt and mix.
- Cover and let everything cook for 10 minutes over medium heat.
- Add the tomato paste, water, and Maggi cube and mix.
- Cover and let everything cook for another 10 minutes.
- In another skillet over medium heat, add 1 tbsp vegetable oil and add the ground beef to it.
- Add all the spices, salt and Pepper, then brown the meat.
- For the yoghurt sauce, combine all the ingredients in a bowl and set it aside.
- Cut the pita bread into squares and place them in a baking sheet.
- Toast the pita bread in a 400 degrees preheated oven for 20 minutes
- It’s time to layer everything in the serving dish.
- The layers: bread, eggplant sauce, meat, and yoghurt sauce.
- Garnish with pine nuts, parsley, and pomegranate seeds.
- Enjoy!!
The word Fatteh means "to crumble" in Arabic and this is the thought behind this Lebanese dish. Traditionally, it is made with ground beef or lamb, fried pita bread and eggplant. The way I make it is with toasted pita bread and broiled eggplants to make it healthier. Fattet El Makdoos (Eggplant Fatteh) is a community recipe submitted by Hadi_ghannam and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Cut the pitta bread into small squares.
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