25 min
30 min
5 Per
a combination of fried bread, topped with eggplants slow cooked in a tomato stew and then layered with cold garlic yoghurt on top
1. Cut up pita bread into small 1 inch pieces and fry them in corn oil for 1-2 minutes until golden brown.
2. cut the eggplant into cubes then sprinkle it with 3 tspns salt and let sit for 10 minutes
3. saute' the eggplant in oil and wait for it to become golden brown
4. add a tbson of tomato paste followed by 1 cup of water an onion and a tson of beit sitti stock mix
5. let simmer on a low heat
6. Mix 1L yoghurt with one pasted garlic and a tspn of salt and 3 tbspns tahini with the juice if 1lemon
now we start layering (please layer this dish right before you eat it, because you need the bread to stay a bit crunchy and the center eggplant with tomato sauce to be hot and the yoghurt to be cold.
7. in a nice plate start by layering the pita bread, follow by adding the tomato and eggplant mixture then add pomegranate molasses, and then top it off with the yoghurt
dress the fatteh with parsley and fried pine nuts on top. Enjoy,
4 pita bread, cut into 1inch pieces
1 medium sized eggplant
3⁄4 cup olive oil
corn oil or any regular cooking oil for frying
2 cloves garlic
1 ler greek yogurt
1tspn salt
1⁄2 tspn black pepper
1tbspn pomegranate molasses
2 tbspns tomato paste
1 onion
3 Tbspns Tahini
parsley
pine nuts