Eggplant Fatteh
Eggplant Fatteh

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, eggplant fatteh. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Eggplant Fatteh is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Eggplant Fatteh is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have eggplant fatteh using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Eggplant Fatteh:
  1. Prepare 4 Eggplant , medium-sized
  2. Make ready 1 Tablespoon Pomegranate molasses
  3. Prepare as required Olive oil ,
  4. Take 2 Pita bread
  5. Prepare 1/2 Cup Pine nuts
  6. Take 2 1/2 Cups Yoghurt
  7. Take 4 Cloves Garlic , mashed
  8. Get 1/3 Cup Tahini
  9. Prepare of 1 can Chick peas ,
  10. Prepare 1/2 Cup Pomegranate seeds
  11. Make ready Parsley , chopped
  12. Prepare Vegetable oil , for frying
  13. Prepare To Taste Salt
  14. Prepare To Taste Black pepper
  15. Prepare To Taste Sumac
  16. Take To Taste Cinnamon
  17. Prepare 3 Tablespoons White vinegar lemon juice or
Steps to make Eggplant Fatteh:
  1. In the baking sheet cut the Arabic or pita bread by scissors into small squares pieces, drizzle some of olive oil, bake until they become golden brown and crunchy.
  2. Cut the eggplant into squares and lightly salt, fry in vegetable oil until lightly browned, take a little of the same oil and fry the pine nuts.
  3. To make the yogurt mix, add yogurt, tahini, vinegar or lemon juice, salt, garlic, black pepper and cinnamon. Whisk until combined well and smooth finish.
  4. In a deep serving dish or casserole, layer as follows: bread then Eggplant, sprinkle half amount of Pomegranate seeds and chick peas, and some of pine nuts.
  5. Pour the yogurt mixture and smooth up the top. Sprinkle a little sumac, drizzle pomegranate molasses and some of olive oil, garnish with chopped parsley, pine nuts, and rest of the chickpeas and pomegranate seeds.

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