Levantine Aubergine Fatteh - Easy and quick to make delicious layered Eggplant dish

By Middle Eats · 40 min

Ingredients

Instructions

1. Cut the pitta into squares about 2.5 cm (1 inch) wide. Fry in a pan for about 2 minutes until golden brown, then drain on paper towel.
2. Cut the aubergines into large chunks and fry in batches for 4 to 5 minutes until golden on all sides. Drain on paper towel and season each piece with 1/4 teaspoon salt while warm.
3. Dice the onion and cook in a pot on medium heat with a tablespoon of butter or oil until translucent.
4. Add the chopped tomatoes and 1/2 cup water, cook for about 10 minutes, then add 1 tablespoon tamarind concentrate, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer on low until thick.
5. In a bowl, mix the yoghurt and tahini. Grate or mince the garlic, then add it with 1/2 teaspoon salt, 1/4 teaspoon pepper and the cayenne.
6. Add 4 tablespoons lemon juice and mix well. Taste and add more lemon if needed.
7. Thin the tahini sauce by mixing in boiling water, 1 tablespoon at a time, until runny.
8. Layer the fried pitta on a platter and top with a third of the tomato sauce. Pile the fried aubergine on top, cover with the remaining tomato sauce, then spoon the tahini yoghurt sauce over.
9. Garnish with parsley, pine nuts and pomegranate seeds, and serve.

Summarized from Middle Eats's video. Watch it for the details.

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GarlicOnionTomatoLemonYoghurtBreadEggplantTamarind