How to Make Fattet Al-Makdous/Eggplant Fatteh

'Fatteh' comes from the Arabic language meaning crumble or lay bread over something.

Translated by Majd Nassan

Eggplant fatteh is one of numerous types in the Middle Eastern region, a toasted pita bread topped with layers of eggplant, saucy minced meat, and finished off with a layer of tahina sauce.

Ingredients

  • 1 kg of small eggplants (can be found at Exotic Asian shops) 
  • vegetable oil or butter for frying 
  • 50 g pine nuts 
  • 1 piece of onion chopped
  • 500 g
  • 1 pinch of cinnamon
  • 1 tsp salt
  • 1/2 tsp white or black pepper
  • 3 tbsp tomato paste
  • A little bit of water to dilute the tomato paste
  • 3 Arabic pita bread
  • 2 garlic cloves, minced
  • 1 kg yoghurt
  • 2 tbsp lemon juice
  • 200 g tahini
  • 30g fresh parsley, chopped

Cooking Instructions

  1. Using a vegetable digger, dig out the eggplant from the top while ensuring the bottom remains intact.
  2. Heat a nonstick pan at medium heat. Add olive oil and the dug out 5. eggplants move them around until all sides are nicely browned.
  3. In the meantime, heat another frying pan over a medium heat, add a little oil and butter and fry the pine nuts until golden brown. Remove from heat and let it cool for 10 minutes.
  4. In the same pan, add the finely chopped onions and cook until translucent before adding the minced lamb and cinnamon. Cook the meat for about 5 minutes or until it is done, add half the pine nuts and season with salt and pepper. Remove from heat and let it cool for 10 minutes.
  5. In a pot, add some water and the tomato paste and a pinch of salt.
  6. Stuff the eggplant with the cooked meat all the way to the top and place in the tomato sauce pot in a standing position. Let it cook for about 15 minutes until the zucchini is cooked.
  7. Cut the pita bread into small squares or break it up using your hands. Heat a frying pan with a little oil and butter, and toast the bread until golden brown. This delivers a stronger flavor, but you can also toast them in the oven.
  8. In a bowl, whisk the yoghurt, tahini, garlic, lemon juice, a little of water, salt and pepper.
  9. Using a deep and large serving plate, assemble the dish by layering the pita chips on the bottom of your serving dish. Top with a layer of the stuffed eggplant, followed by a layer of the remaining tomato sauce and then finally the layer of the yogurt/tahina sauce.
  10. Sprinkle some roasted pine nuts and parsley on top.
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Amina Frassl
Amina is Metropole's former online content manager. She is a contributing writer, focusing on current news and politics. She recently received her Bachelors' degree in journalism and politics from New York University and is currently pursuing her Masters' in international affairs at Johns Hopkins SAIS.

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