Easy Eggplant Fatteh

Ingredients

• 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
• Easy Eggplant Fatteh recipe by a friend and cook at Shou tabkhin today:
• Mona Qasim
• Click on Mona to visit her page on our site and enjoy all her tasty recipes

Method

1. Peel the eggplant, cut into cubes, salt it, then place it in a colander for 15 minutes.
2. 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.
3. Toast the bread in a baking tray or fry it, as desired. Also toast the nuts and set them aside.
4. Mix the yogurt, garlic, and lemon juice well and set aside.
5. 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.
6. Serve the eggplant fatteh immediately after assembling.
7. Easy eggplant fatteh recipe from a friend and cook on the 'Sho Tabkheen Al-Youm' website:
8. Mona Qasim
9. Click Mona's name to visit her profile on our site and enjoy all her delicious recipes
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