Nada's Eggplant in Yogurt Sauce Recipe is known throughout Lebanon as "Fattet Batenjain" which translates to eggplant crumble. Lay eggplant in one later on a lined baking sheet (use 2 if necessary) and bake in the oven for 30 mins at 425F, Cut the pita into 1 inch squares (similar size to eggplant) and coat well with the olive oil and sumac, Lay them in one layer on a lined baking sheet and bake for 10-12 mins at 425F until golden OR fry in a non stick pan on the stove in batches (don't overcrowd) and continue stirring until golden, Add the yogurt to a bowl and whip to smooth with a fork. If you do try it, be sure to come back and leave a comment, I'd love to know what you thought of it. 7. French-Lebanese chef Karim Haidar has provided a recipe for the savory fatteh … 1½ cups plain yoghurt. A true Arabian dish with 1001 different variations to try. SUMAC CHICKEN FATTEH. 1 red onion, peeled, chopped. Delicious eggplant fatteh recipe by @mattersofthebelly. 1 tsp paprika. To assemble the Fatteh, spread the eggplant onto a large serving platter. Traditionally, it is made with ground beef or lamb, fried pita bread and eggplant. Hello you!Today I'm making my Fattet Batenjan, a Palestinian layered dish with roasted eggplant, garlicky yogurt and toasted pita. Serves 2-3 . You get crunchy, spicy, garlic-y, and lemony all in one bite. Under the broiler or on the top rack in a very hot oven, broil the fatteh until the top gets some browned spots. Disclosure. Eggplant Yogurt Salad, an adapted version of the popular middle eastern dish "Fatteh" with added butternut squash. Eggplant Fatteh is basically a layered eggplant and yoghurt salad. Once the onions have taken on a nice brown (not burned) color, add the chopped bell pepper and minced garlic and sauté for 1 minute. I was craving eggplant and this recipe popped up at me! 1 red onion, peeled, chopped. Deep fry … I … Made with Polpa. Add the paprika, allspice, coriander, cinnamon, nutmeg, thyme, oregano, and black pepper. You're very welcome - so glad you enjoyed it! What you'll need . Taste and adjust seasoning. Add in all other ingredients and mix well, Add a bit of water to thin out the sauce if necessary and taste and adjust, In a pan, fry the almonds or pine nuts in the olive oil until golden brown, stirring constantly, Finely chop the parsley and peel the pomegranate if necessary. You can bake the eggplant a day ahead and re-heat just before serving, You can make the pita earlier in the day and leave it out at room temperature. 2 garlic cloves, crushed. Spread the pitta triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp. One of my favorite recipes! Pour all of the tahini sauce over the smoothed eggplant, making sure to cover all of the surface. Definitely my go-to when I have eggplant. A classic vegetarian middle eastern dish made of eggplant, pita and a Tahini yogurt sauce. Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika. https://www.merecipes.com/recipe/eggplant-casserole-eggplant-fatteh Hope you enjoy your stay - and please - have a look around and get in touch! 2 cloves Garlic. Peel the eggplant and slice lengthwise into ¼ inch thick slices. Give this eggplant recipe a try and if you, like me, pictured boiled eggs growing among foul smelling leaves, this dish will wipe away those childish misconceptions! . Great recipe for Eggplant Fatteh. This Eggplant Fatteh is a Middle Eastern classic and is completely vegetarian! ★☆ We would prefer to make it with a mixture of all vegetables and would suggest adding an extra 500g (1 1/4 pounds) of mixed diced vegetables of your choice. It is so tasty with roasted vegetables in creamy garlic yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips. As the eggplant slices cool on the counter, watch as the bread toasts in the oven. I'm hoping to make it tonight with your lentil soup! Ramadan recipes: Comforting eggplant fatteh by French-Lebanese chef Karim Haidar. Cut the pitta bread into small squares. And good decision to save the olive oil for the eggplant! so perfectly balanced and bursting with flavour. Toast the pine nuts in the ghee and set aside … It is so tasty with roasted vegetables in creamy garlic yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips. This dish is addictive and I did make it twice in the same day! 1 tsp paprika. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Filed Under: Fatteh Tagged With: Beef, Eggplant, Fatteh, lebanese recipes, Middle eastern recipe. Eggplant fatteh using baked eggplants and pita chips instead of fried because oil that spills out of the pan scares the hell out of me (but will overcome this fear at some point) ‍♀️ But everything is more yummy when baked am I right? Made this and it was easy and delicious. 2 large pita bread. By now the eggplant slices should be cool enough to chop. Really the only variation I've ever seen with this dish is whether it's made with diced eggplants (with or without meat) vs. small whole eggplants (like the ones used to make magdoos) stuffed with minced meat. It tastes delicious and is super easy to make. Combine the yogurt, garlic, parsley, and tahini in a bowl, set aside. While this is a really good recipe, I feel that it doesn't do this treasure of a dish its justice. Thank you so much Isra! Frying the Eggplant: Oil to Strainer to Paper Towels Prepare a strainer over an empty bowl to place the eggplant in once they are done frying. 1 small eggplant, cut into 5cm cubes. Deep fry (or toast) the bread till it’s brown golden, then place them on paper towel to soak the oil. A true Arabian dish with 1001 different variations to try. ★☆. By now the sauce may have cooled slightly, so heat it up for a couple minutes on high with the eggplant pieces in it. And it has the good probiotics too. You can add grilled chicken too. Produce. This Middle Eastern Eggplant Fatteh is so easy to make and completely vegetarian! Pour all of the tahini sauce over the smoothed eggplant, making sure to cover all of the surface. Rawaa Talass . Well, never mind, today I am presenting fatteh, in the eggplant and minced lamb version. […] All of that changed the moment I saw Amina (of Hungry Paprikas) post her recipe. I grew up in the Levant and this is my all-time favorite dish! This recipe was a wonder of flavour and texture! I used bread to make the pita chips and air … In a pot, heat the chickpeas with their water, topping up with boiling water if necessary so they are covered by at least an inch. Stir constantly for ten seconds to bloom the spices and then add the tomatoes, water, bay leaf, and salt. I love love love this recipe and like to think of this ‘chickpea salad’ as the Levantine ‘nachos’ in my life. 5. 1½ cups plain yoghurt. 9. Required fields are marked *, Rate this recipe Before serving, simply heat them in the oven or microwave, For the pita, you can roast them until crisp and also store in a container on the counter top. I've tried several variations of eggplant fatteh n this is by far my favourite ???????? Fatteh is a very forgiving dish, omitting or adding something is not going to affect the end result.. What matters is the layering.Cooked meat, or vegetable, or both, then garlicky yogurt, then crunchy pita croutons, then buttery pine nuts. Hope you enjoy it. Recipe by Lands & Flavors. Hi Asia! ★☆ Eggplant Yogurt Salad, an adapted version of the popular middle eastern dish "Fatteh" with added butternut squash. Fatteh originates from the levant and can usually be made with chicken, beef, eggplant, … Stuffed Dates. Shrimp & Eggplant Fatteh by Olive Meets Coconut | Your Lebanon Great recipe for Light Eggplant Fatteh. Take pan, add olive oil, cumin seeds and add the chickpeas. Few steps and I was done! That's so great to hear Mariane! Stir constantly until golden and fragrant. Place on an oven tray. In particular, I'm surprised that this recipe doesn't include the tomato sauce. And every household makes it slightly differently and freshness from the oven and put bread. No regrets as it is with toasted pita any tomato sauce ( always. 10–15 minutes, or you can really customize the flavors here and add the pita chips a heavenly Fatteh! ’ s absolute favourite dish ( depending on the Seasoned Pro Theme and then add eggplant! 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