Makes: 1 1 large platter
Fatteh in arabic means "to crumble". It's like an Eggplant Casserole or lasagna. Layers of deep fried eggplant, toasted pita bread, meat mixture, and topped with a yogurt sauce. Garnished with toasted pita bread, pine nuts, parsley and finally pomegranate seeds.
Eggplants, chopped into cubes
onion, chopped fine
vine ripe tomatoes, chopped
pine nuts, toasted or sauteed in olive oil till brown *can substitute for slivered almonds
Parsley, chopped fine
Fry eggplant cubes in vegetable oil, till golden brown. Remove to a paper towel to absorb oil. In a small pot, add olive oil, garlic and onion, cook for 2-3 minutes. Add ground beef till brown. Drain liquid. Add spices, salt and black pepper. Add chopped tomatoes and pomegranate molasses . Cover and cook 5 minutes on medium-low. Meanwhile prepare yogurt sauce. Mix into yogurt the tahini, ½ tsp. salt, lemon juice and crushed garlic (optional). Set aside. Fry or bake pita bread, until toasted.
Arrange Eggplant Fattah: In a large platter: Add a layer of eggplant, toasted pita bread, meat mixture and top with yogurt sauce. Repeat with a second layer finishing with the yogurt. Garnish with toasted pita bread, pine nuts, parsley and pomegranate seeds. Enjoy!