Recipe of Award-winning Eggplant Fatteh

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, eggplant fatteh. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Peel the eggplant and slice lengthwise into ¼ inch thick slices. Eggplant Fatteh is a very popular and versatile type of Fatteh. The main idea is adding deep-fried eggplant to the classic. Some people will omit the chickpeas when adding the eggplant.

Eggplant Fatteh is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Eggplant Fatteh is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have eggplant fatteh using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant Fatteh:

1. Prepare 4 Eggplant , medium-sized
2. Prepare 1 Tablespoon Pomegranate molasses
3. Make ready as required Olive oil ,
4. Take 2 Pita bread
5. Take 1/2 Cup Pine nuts
6. Take 2 1/2 Cups Yoghurt
7. Prepare 4 Cloves Garlic , mashed
8. Get 1/3 Cup Tahini
9. Get of 1 can Chick peas ,
10. Make ready 1/2 Cup Pomegranate seeds
11. Get Parsley , chopped
12. Take Vegetable oil , for frying
13. Make ready To Taste Salt
14. Take To Taste Black pepper
15. Prepare To Taste Sumac
16. Make ready To Taste Cinnamon
17. Take 3 Tablespoons White vinegar lemon juice or

A classic vegetarian middle eastern dish made of eggplant, pita and a Tahini yogurt sauce. It starts with a crunchy layer of pita bread, topped with roasted eggplant, then a creamy yogurt tahini sauce and finally some crunchy almonds, parsley and pomegranate seeds. Steps In the baking sheet cut the Arabic or pita bread by scissors into small squares pieces, drizzle some of olive oil, bake until they become golden brown and crunchy. Cut the eggplant into squares and lightly salt, fry in vegetable oil until lightly browned, take a little of the same oil and fry the pine nuts.

Instructions to make Eggplant Fatteh:

1. In the baking sheet cut the Arabic or pita bread by scissors into small squares pieces, drizzle some of olive oil, bake until they become golden brown and crunchy.
2. Cut the eggplant into squares and lightly salt, fry in vegetable oil until lightly browned, take a little of the same oil and fry the pine nuts.
3. To make the yogurt mix, add yogurt, tahini, vinegar or lemon juice, salt, garlic, black pepper and cinnamon. Whisk until combined well and smooth finish.
4. In a deep serving dish or casserole, layer as follows: bread then Eggplant, sprinkle half amount of Pomegranate seeds and chick peas, and some of pine nuts.
5. Pour the yogurt mixture and smooth up the top. Sprinkle a little sumac, drizzle pomegranate molasses and some of olive oil, garnish with chopped parsley, pine nuts, and rest of the chickpeas and pomegranate seeds.

Steps In the baking sheet cut the Arabic or pita bread by scissors into small squares pieces, drizzle some of olive oil, bake until they become golden brown and crunchy. Cut the eggplant into squares and lightly salt, fry in vegetable oil until lightly browned, take a little of the same oil and fry the pine nuts. The word fatteh means "to crumble" in Arabic and this is the idea behind this dish. Bread that is somewhat stale is crumbled, toasted, and layered with a variety of ingredients including a yogurt. Eggplant fatteh is a recipe that will take eggplants from average to amazing.

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