Mains
ChefMona Qasim
Easy Eggplant Fatteh
Eggplant fatteh — a light, delicious dish that yogurt enlivens with freshness. Perfect for hot summer days. Here is the very easy recipe for Eggplant Fatteh!
Ingredients
Start here, then move straight into the method.
- 2 large eggplants
- 2 cups plain yogurt
- juice of half a lemon
- 2 cloves garlic, crushed
- salt to taste
- almonds and pine nuts
- pomegranate seeds
- chopped parsley
- one Arabic bread loaf
Method
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- Peel the eggplant, cut into cubes, salt it, then place it in a colander for 15 minutes.Timers: 15 min
- Dry the eggplant well with a clean towel and press to remove as much moisture as possible so it won't absorb too much oil when frying. Deep-fry the eggplant in hot oil and set aside.
- Toast the bread in a baking tray or fry it, as desired. Also toast the nuts and set them aside.
- Mix the yogurt, garlic, and lemon juice well and set aside.
- Arrange the bread in a pan or glass dish and pour the yogurt mixture over it, then layer the eggplant and garnish with pomegranate seeds, parsley, and nuts.
- Serve the eggplant fatteh immediately after assembling.
Recipe tags
MainsLevantVegetarianEgg free
