Fattet al makdous
Syrian eggplant fatteh. Roasted Eggplant dish with ground beef, pita chips and yogurt sauce bursting with flavors and textures.
Ingredients
- 3 medium eggplants cut into rings.
- ¼ cup oil + 2 Tablespoons for browning the meat.
- 1.5 lb ground beef.
- 1 medium onion diced.
- ¼ teaspoon cinnamon.
- ½ 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.
- Salt.
For the pita bread
- 5 medium pita breads cut into squares.
- Oil for frying or for toasting in the oven.
Instructions
- 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 pine nuts.
- Serve immediately... Enjoy!!.