Recipe of Ultimate 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’am gonna 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 until now. This is gonna smell and look delicious.

Ingredients of Eggplant Fatteh

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

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..

The main idea is adding deep-fried eggplant to the classic.Some people will omit the chickpeas when adding the eggplant.Today I'm making my Fattet Batenjan, a Palestinian layered dish with roasted eggplant, garlicky yogurt and toasted pita.

It is one of the popular dishes, as it is very filling and hearty, due to its rich mixture of yogurt and eggplant.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.Eggplant Yogurt Salad, a version of "Fatteh" with butternut squash.