Light Eggplant Fatteh

Name: Light Eggplant Fatteh
Yield: 6 people
Cuisine: American
Ingredients: 1 large cubed eggplant; 1 chopped onion; 3 chopped Roman tomatoes; 2 tbsp vegetable oil; 2 tbsp tomato paste; 1 cup water; 1 Maggi bouillon cube; to taste Salt; 1 tbsp vegetable oil; 1/2 pound ground beef; to taste Salt and pepper; 1/4 tsp cinnamon powder; 1/4 tsp cardamom powder; 1/2 tsp All spice; 1/4 tsp garlic powder; 2 1/2 cups plain yoghurt; 1/4 cup Tahini paste; 2 cloves minced garlic; 1/2 cup lemon juice; 1/2 cup water; to taste Salt; 3 pita bread, cut into squares; Pine nuts; Pomegranate seeds; Parsley,chopped

palibites @cook_26300562

https://instagram.com/palibites?igshid=15q2zg1z9qt4k

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 pomegranate seeds.

For a healthier Fatteh , Instead of deep frying the eggplant cubes and the pita bread squares, I cooked the eggplants with the tomato sauce on the stove and toasted the bread in the oven.

palibites @cook_26300562

https://instagram.com/palibites?igshid=15q2zg1z9qt4k

For a healthier Fatteh , Instead of deep frying the eggplant cubes and the pita bread squares, I cooked the eggplants with the tomato sauce on the stove and toasted the bread in the oven.

Saved

Ingredients

6 people

Eggplant Sauce ingredients:
1large cubed eggplant
1chopped onion
3chopped Roman tomatoes
2 tbspvegetable oil
2 tbsptomato paste
1 cupwater
1Maggi bouillon cube
to tasteSalt
Meat ingredients:
1 tbspvegetable oil
1/2 poundground beef
to tasteSalt and pepper
1/4 tspcinnamon powder
1/4 tspcardamom powder
1/2 tspAll spice
1/4 tspgarlic powder
Yoghurt Sauce ingredients:
2 1/2 cupsplain yoghurt
1/4 cupTahini paste
2 clovesminced garlic
1/2 cuplemon juice
1/2 cupwater
to tasteSalt
Other ingredients:
3pita bread, cut into squares
Pine nuts
Pomegranate seeds
Parsley,chopped

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Steps

1

Sauté onions over medium heat until tender.
2

Add the cubed eggplants and chopped tomatoes to the onion.
3

Sprinkle with salt and mix.
4

Cover and let everything cook for 10 minutes over medium heat.
5

Add the tomato paste, water, and Maggi cube and mix.
6

Cover and let everything cook for another 10 minutes.
7

In another skillet over medium heat, add 1 tbsp vegetable oil and add the ground beef to it.
8

Add all the spices, salt and Pepper, then brown the meat.
9

For the yoghurt sauce, combine all the ingredients in a bowl and set it aside.
10

Cut the pita bread into squares and place them in a baking sheet.
11

Toast the pita bread in a 400 degrees preheated oven for 20 minutes
12

It’s time to layer everything in the serving dish.
13

The layers: bread, eggplant sauce, meat, and yoghurt sauce.
14

Garnish with pine nuts, parsley, and pomegranate seeds.
15

Enjoy!!