Levantine aubergine fatteh
Middle Eats · ♥ 3.1K likes · 102.6K views · 8 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole large pita breads
Slice four large pita breads into strips, turn them on their sides and cut into even squares about an inch wide.
- ½ cup frying oil
Heat half a cup of frying oil in a pan or wok over medium high and fry the bread a handful at a time for about a minute until browned; drain on a paper towel lined tray. It can be baked in the oven instead.
- 2–3 whole aubergines
Top and quarter two or three aubergines and cut them into chunks about half an inch wide.
In the same oil, fry the aubergines a handful at a time, a few minutes a side, about five minutes total until browned all over, then drain. Frying rather than baking gives the right texture.
Sprinkle about a quarter teaspoon of salt per eggplant over the fried aubergines.
- 1 tbsp butter
- 400 g chopped tomatoes
Melt a tablespoon of butter in a heavy bottomed pot over medium heat, add the onions and saute about five minutes until translucent.
- 1 tbsp tamarind concentrate
- ½ tsp salt
- ¼ tsp pepper
Stir in a tablespoon of tamarind concentrate until dissolved, then half a teaspoon of salt and a quarter teaspoon of pepper.
- 350 g yogurt
- 50 g tahini paste
- 1 cloves garlic clove
Combine 350 g yogurt with 50 g tahini paste and a grated garlic clove.
- ½ tsp salt
- ¼ tsp pepper
- 0.125 tsp cayenne pepper
- 4 tbsp lemon juice
Add half a teaspoon of salt, a quarter teaspoon of pepper, an eighth teaspoon of cayenne and four tablespoons of lemon juice, mix thoroughly scraping the sides, then taste and adjust with more salt or lemon.
- 4–6 tbsp boiled water
Loosen with boiled water two tablespoons first and then one at a time, four to six in all, until it is runny but still coats a spoon.
Spoon about a third of the tomato sauce over the bread, pile the fried aubergines into a mound in the centre and cover them with the rest of the sauce.
- parsley leaves
- pine nuts
- pomegranate seeds
Pour about half the tahini sauce over so it runs down the aubergines, leaving the rest for the table, and garnish with parsley leaves, toasted pine nuts and fresh pomegranate seeds.