Recipe of Perfect Eggplant Fatteh

Eggplant Fatteh Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Eggplant Fatteh” recipe we have found so far. This will be smell and look delicious.

Ingredients of Eggplant Fatteh

1. Prepare 4 of Eggplant , medium-sized.
2. It’s 1 Tablespoon of Pomegranate molasses.
3. Prepare as required of Olive oil ,.
4. Prepare 2 of Pita bread.
5. Take 1/2 Cup of Pine nuts.
6. Make ready 2 1/2 Cups of Yoghurt.
7. It’s 4 Cloves of Garlic , mashed.
8. Prepare 1/3 Cup of Tahini.
9. Take of 1 can of Chick peas ,.
10. Make ready 1/2 Cup of Pomegranate seeds.
11. It’s of Parsley , chopped.
12. It’s of Vegetable oil , for frying.
13. Prepare To Taste of Salt.
14. Make ready To Taste of Black pepper.
15. You need To Taste of Sumac.
16. It’s To Taste of Cinnamon.
17. Take 3 Tablespoons of 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.

Eggplant Fatteh instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

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.Soon enough, you'll be grabbing a fork and picking away at it.The fatteh eggplant, has many version of cooking ways and many names (fatteh bil laban, fatteh betinjan, fatter makdous ect.) Today I will show you one of.

So tasty with roasted veggies in yogurt with pomegranate, walnuts, pita chips.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.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.Description: Fatteh in arabic means "to crumble".