Fattet al makdous
Syrian eggplant fatteh. Roasted Eggplant dish with ground beef, pita chips and yogurt sauce bursting with flavors and textures.
- 3 medium eggplants cut into rings.
- 1/4 cup oil + 2 Tablespoons for browning the meat.
- 1.5 lb ground beef.
- 1 medium onion diced.
- 1/4 teaspoon cinnamon.
- 1/2 teaspoon Italian seasonings.
- salt and pepper.
- 1 can tomato paste. 6oz
For the yogurt sauce
- 2 cup plain yogurt.
- 2 garlic cloves crushed.
- 1 Tablespoon tahini.
For the pita bread
- 5 medium pita breads cut into squares.
- Oil for frying or for toasting in the oven.
Heat a nonstick pan on medium. add the eggplant pieces, brushing with olive oil on both sides, until nicely browned. Takes about 2 minutes per side.
While the eggplants are cooking start preparing the meat, in another skillet over medium heat add 2 Tablespoon oil , then saute onion for 2 minutes or until fragrant.
Add the meat and spices, stirring well until the meat is almost completely browned.
Add the tomato paste and stir well to combine, let it cook for another 5 minutes then remove from heat.
Prepare the pita chips by deep frying( tastiest option), or toasting in the oven until golden brown(healthiest option) or buy a bag of pita chips(easiest option, the one I did).
Mix the yogurt sauce ingredients well.
Assemble the dish by layering the pita chips on the bottom of your serving dish.
Top with a layer of roasted eggplants.
Then a layer of the saucy meat.
Then another layer of the eggplants, and so on until the eggplants are finished, make sure to end with an eggplant layer.
Top with the yogurt sauce and sprinkle some roasted nuts on top , preferably pinenuts.
Serv immediately... Enjoy!!.
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