Eggplant Fatteh

Ingredients

• 2 large eggplants (cut into medium-sized cubes)
• flour (for tossing before frying; amount unspecified)
• oil for frying (amount unspecified)
• 2 tbsp vegetable oil
• 1 small onion (finely chopped)
• 0.5 bell pepper (finely chopped)
• 3 large tomatoes (grated; can be finely chopped instead)
• 1 tbsp tomato paste (heaping)
• salt (a small amount, to taste)
• 0.25 tsp black pepper (for the sauce; amount to taste)
• 1 tbsp pomegranate molasses
• 1 cup yogurt (a large cup)
• 0.25 cup tahini
• 1 lemon juice
• 1 garlic clove (crushed)
• salt (for the sauce; a small amount, to taste)
• black pepper (for the sauce; a small amount, to taste)
• 2 tbsp water (approximately; add if the consistency is too thick)
• 2 large flatbreads (fried; type and weight unspecified)
• parsley (for garnish; amount unspecified)
• pomegranate (for garnish; amount unspecified)
• almonds (for garnish; amount unspecified)
• ghee (for frying the almonds; amount unclear in the recording)

Steps

1. 1

   Cut the eggplant into medium-sized cubes and toss them with a little flour so they do not absorb too much oil during frying.

2. 2

   Heat the oil in a frying pan, then fry the eggplant cubes until golden, as shown in the video. Transfer them to a colander to drain.

3. 3

   In another pan, heat the 2 tbsp of vegetable oil and add the finely chopped onion. Sauté until softened.

4. 4

   Add the finely chopped bell pepper and sauté for about 1 minute, until softened.

5. 5

   Add the grated tomatoes to the pan and cook until their color changes.

6. 6

   Add the tomato paste, salt, and 0.25 tsp of black pepper, and stir the ingredients.

7. 7

   Add the fried eggplant to the tomato mixture and toss them together.

8. 8

   Leave the mixture over the heat for about 2 minutes.

9. 9

   Add the pomegranate molasses and stir, then turn off the heat and leave the mixture to cool.

10. 10

    In a bowl, mix the yogurt with the tahini, lemon juice, and crushed garlic. Add a little salt and black pepper, then taste the sauce and adjust the seasoning.

11. 11

    If the yogurt-tahini sauce is too thick, gradually add the water; the recipe creator says she added about 2 tbsp.

12. 12

    In a large Pyrex dish, place the fried bread, then arrange the eggplant and tomato mixture on top.

13. 13

    Spread the yogurt and tahini mixture over the eggplant layer.

14. 14

    Garnish with fried bread, parsley, and pomegranate, to taste.

15. 15

    Fry the almonds in ghee, then scatter them over the fatteh.

Notes

The post description states that the dish is ready in 30 minutes, while the spoken preparation steps do not specify the duration of each stage. The bread is described as fried, but the method and amount of frying are not detailed. Garnishing is optional, and the amounts of almonds and ghee were not clearly stated.

Nutrition per serving

• fatteh
• main course
• Middle Eastern
• vegetarian
• contains dairy
• contains sesame
• fried
• quick