Eggplant Fatteh

Eggplant Fatteh is a practical, distinctive dish — especially for summer, since the yogurt cools the eggplant. The standout of this recipe is that the eggplant is roasted. Give it a try!

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4 servingsBack to recipeSalads and appetizers

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500 g eggplant (about 1/2 kg) or more, any varietyBread, toasted in the oven or on the griddle500 g plain yogurt2 cloves crushed garlic2 tablespoons tahini1 tablespoon lemon juice1/2 teaspoon salt1/4 cup water

Filling

2 tablespoons oil300 g ground meat1 onion, chopped1 tomato, chopped1 green pepper, chopped1 tablespoon tomato pasteSpices to tasteA pinch of sumac1/2 cup waterFried nuts (in oil and butter) for garnishChopped parsley for garnishPomegranate molasses for garnish

Step 1

Peel the eggplants and cut them into cubes (or to your liking). Place them on a baking tray and roast in a preheated oven at 200°C (about 392°F), top and bottom heat, for about 30 minutes.

Cooking notes

Kofta with potatoes baked in the oven

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Eggplant Fatteh cook mode | Zesta