Fatteh eggplant - fatteh batinjan - فتة بيتنجان مع اللحم
Recipe Information
Fatteh Eggplant
Cultural Context
Fatteh Eggplant is a beloved dish in Syrian cuisine, often enjoyed during family gatherings and celebrations. It showcases the region's rich agricultural heritage, utilizing fresh vegetables and legumes. Traditionally served as a comforting meal, it has gained popularity beyond Syria, with variations found throughout the Middle East, each reflecting local tastes and ingredients.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt adds creaminess with fewer calories.
tahini
🥗Healthier: sunflower seed butter
💰Cheaper: peanut butter
Sunflower seed butter provides a similar texture.
pine nuts
🥗Healthier: walnuts
💰Cheaper: sunflower seeds
Walnuts are more affordable while still adding crunch.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is a cost-effective alternative.
Preheat the oven to 200°C/180°C Fan and spread the pita into a baking tray, toasting for 10–15 minutes until crisp.
Slice the eggplant into cubes, add 2 tbsp of oil and salt to taste, then bake or fry until cooked and brown on the ends.
Warm the oil in a wide heavy-based saucepan and cook the onion, then add the lamb meat, spices, salt, black pepper, tomato, and tomato paste, simmering for 20 minutes on low heat.
In a heatproof bowl, beat together the yogurt, tahini, lemon juice, garlic, and salt, which will later sit over a saucepan.
Assemble the dish by arranging the crisp pita as the first layer, topping with the roasted eggplant, followed by the cooked lamb with sauce, and finally the yogurt-tahini sauce. Sprinkle with parsley, sumac, pomegranate seeds, and toasted pine nuts.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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