Eggplant Casserole (Eggplant fatteh)

Eggplant Casserole (Eggplant Fatteh) is a delicious dish from Middle Eastern Recipes. The exact word ‘Fatteh’ meaning in Arabic is ‘to crumble’, which is the idea behind the recipe. Crispy bread topped along with fried eggplant, pine, and pomegranate seeds, cover it all a blend of yogurt with tahini. Wonderful aromas met together in one recipe!

Eggplant fatteh
Author: Ghada Abdo
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Servings: 4
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  • 1 cup yoghurt
  • 2 cloves garlic finely chopped
  • 2 tablespoons – 3tahini
  • 1 tablespoon dry mint leaves
  • 2 medium eggplants (cut into
  • 1 cm square cubes)
  • 2 Pita bread (cut in
  • 1 cm square cubes) Raw almonds Raw Pine nuts r as desired, as desired
  • 4 tbs olive oil Salt and peppe
  1. Heat half of the olive oil in skillet to medium heat and fry the eggplant cubes golden brown in 3 to 4 minutes, remove from the pan and allow cooling.
  2. Sprinkle the pita cubes with the remaining oil , and fry crisp and golden for 3 to 4 minutes in the same pan, remove from the pan let it cool down.
  3. Spread the nuts on a dry baking sheet and roast for 4 to 5 minutes in a 180 C pre-heated oven
  4. Mix yogurt with the tahini, chopped garlic and mint, season with salt and pepper.
  5. Place croutons (roasted pita bread) in the bottom of the serving dish. Place the eggplant cubes on top of the croutons. Pour the yogurt mix on top. arnish with the roasted nuts.
  6. Serve cold.
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