Arabic Fatteh / Eggplant Fatteh with Yoghurt sauce / Fatteh recipe /

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a thicker texture with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and nut-free.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is cost-effective and neutral in flavor.

Heat oil in a pot for frying.

Cut 2 pieces of eggplant into cubes and deep fry them in hot oil until done.

Remove the fried eggplant and drain on a tissue paper.

In the same oil, deep fry 1 piece of potato cut into cubes on a slow flame until cooked.

Remove the fried potato and drain on a tissue paper.

Fry 1 piece of capsicum cut into cubes lightly in the same oil and remove.

Cut 2 pieces of Arabic bread into small cubes and fry in medium flame until golden, then drain on a tissue paper.

In a bowl, add 400 grams of thick yogurt.

Add 3 tablespoons of tahini (45 grams) to the yogurt.

Add salt to taste, 1 teaspoon of crushed black pepper (5 grams), and juice of 1 lemon. Mix well to make the yogurt sauce.

In a separate plate, layer the fried bread, then add the fried eggplant, followed by the fried potato and capsicum.

Sprinkle 1 teaspoon of sumac powder over the layers.

Pour the yogurt sauce over the layered ingredients, ensuring it is well covered.

Garnish with fresh pomegranate seeds and fried pine nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens