Mains
How to Make Delicious Eggplant Fatteh
Eggplant fatteh... a dish that is simple and rich at the same time. Here is how to prepare this very, very delicious eggplant fatteh. No need for too much description, as the picture says more than 1,000 words! Try it, and you will definitely make it again... Enjoy!
Ingredients
Start here, then move straight into the method.
- Eggplant, cut into cubes and roasted in the oven or fried
- Lettuce
- Small cherry tomatoes
- Chopped green onion
- Coarsely chopped parsley
- Toasted bread
- Sumac
- Pomegranate seeds
- Thinly sliced onion
- To prepare the pomegranate molasses sauce
- Pomegranate molasses
- 1 clove garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons water
- To prepare the yogurt mixture
- 3 tablespoons yogurt
- 3 tablespoons mayonnaise
- 2 teaspoons tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Method
Follow the cooking sequence without leaving the page.
- Place chopped lettuce, tomato, green onion, and parsley in the serving dish and arrange the eggplant on top. Drizzle pomegranate molasses, then add the yogurt and toasted bread mixture.
- Garnish the eggplant fatteh with pomegranate seeds and a sprinkle of parsley... arrange onion slices with sumac around the edges of the dish.
- We can garnish the delicious eggplant fatteh with nuts as desired.
- Mix everything together until combined.
- Mix everything together until combined, and if the mixture is too thick, add a little water and stir until it becomes slightly thick.
Recipe tags
MainsLevantVegetarianNut freeEgg free
