Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, light eggplant fatteh. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Light Eggplant Fatteh is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Light Eggplant Fatteh is something that I have loved my whole life.
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 with pine nuts, parsley, and pomegranat.
To begin with this recipe, we must prepare a few components. 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:
- Get Eggplant Sauce ingredients:
- Get 1 large cubed eggplant
- Get 1 chopped onion
- Get 3 chopped Roman tomatoes
- Prepare 2 tbsp vegetable oil
- Get 2 tbsp tomato paste
- Get 1 cup water
- Get 1 Maggi bouillon cube
- Get to taste Salt
- Make ready Meat ingredients:
- Get 1 tbsp vegetable oil
- Make ready 1/2 pound ground beef
- Prepare to taste Salt and pepper
- Make ready 1/4 tsp cinnamon powder
- Make ready 1/4 tsp cardamom powder
- Take 1/2 tsp All spice
- Take 1/4 tsp garlic powder
- Get Yoghurt Sauce ingredients:
- Prepare 2 1/2 cups plain yoghurt
- Take 1/4 cup Tahini paste
- Make ready 2 cloves minced garlic
- Take 1/2 cup lemon juice
- Make ready 1/2 cup water
- Make ready to taste Salt
- Make ready Other ingredients:
- Take 3 pita bread, cut into squares
- Prepare Pine nuts
- Get Pomegranate seeds
- Get Parsley,chopped
This dish never fails to impress. It's not a dish many people outside the Middle East have heard of. This Eggplant Fatteh is light enough for summer, but earthy and filling enough to carry through into the colder months. I expect it'll be making appearances year round at our house!
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!!
Spiced lamb and aubergine fatteh A glorious muddle of sweet Middle Eastern spices, lamb, roast aubergine and crisp chickpeas. Serve solo or with a late summer salad or grill. This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. I think of this rather as a refined, Middle-Eastern form of nachos. For US cup measures, use the toggle at the top of the ingredients list.
So that is going to wrap this up for this special food light eggplant fatteh recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
