Eggplant Fatteh

Ingrédients

• 1-2 flatbread
• 1 large eggplant
• 2-3 tablespoons olive oil
• A pinch of Sea salt for the eggplant (1/16 teaspoon)
• 1 tablespoon olive oil or neutral oil
• 1 sweet or yellow onion chopped
• 1/2 pound ground beef or lamb
• 1/2 teaspoon allspice
• A pinch of ground nutmeg (1/16 teaspoon)
• A pinch of ground cinnamon (1/16 teaspoon)
• 1/4 teaspoon sea salt (adjust to taste)
• 1 1/2 cups of whole milk plain yogurt
• 2-3 cloves crushed garlic
• 1/2 juice of a lemon (adjust to taste)
• 1 1/2 tablespoons tahini paste
• Sea salt (adjust to taste)
• 2 tablespoons of tomato paste
• 1 cup hot water
• A pinch of sea salt
• A pinch of allspice

Préparation

1. 1

   --- Grilling Eggplant and Bread ---

2. 2

   Slice eggplant into cubes, and brush with oil with a sprinkle of sea salt.

3. 3

   Place under the broiler while stirring every few minutes, and continue until golden brown about 20-30 minutes.

4. 4

   Slice bread into small pieces, brush with some oil and spread on a baking sheet.

5. 5

   Toast them in the oven until crispy and lightly browned about 10 minutes.

6. 6

   --- Cooking Meat ---

7. 7

   In a small saucepan, over medium heat, heat oil, add chopped onions, and sauté until caramelized.

8. 8

   Add ground meat, break meat with the back of a spatula, then add cinnamon powder, allspice, nutmeg, and salt. Sauté until meat is browned and fully cooked.

9. 9

   --- Yogurt Mixture ---

10. 10

    In a small bowl, add yogurt, minced garlic, tahini paste, lemon, and salt.

11. 11

    Whisk well and adjust the seasoning to taste.

12. 12

    --- Tomato Mixture ---

13. 13

    Mix tomato paste in 1 cup of hot water with salt and allspice.

14. 14

    In a saucepan add grilled eggplants and pour tomato mixture.

15. 15

    Mix well and let it cook over medium heat for 5-7 minutes.

16. 16

    Turn off the heat and let it cool off before spreading over the bread.

17. 17

    --- Assemble the Fatteh ---

18. 18

    On a rounded or oval platter spread the toasted bread pieces evenly.

19. 19

    Spread tomato eggplant mixture evenly over the bread.

20. 20

    Spoon the garlic yogurt sauce over the eggplant mixed in tomato sauce, covering them evenly.

21. 21

    Spoon the cooked meat onion mixture over the yogurt sauce and cover evenly.

22. 22

    Sprinkle toasted almond and pine nuts over the dish.

23. 23

    Garnish with chopped fresh parsley and pomegranate seeds if desired.