Eggplant Fatteh
Delicious eggplant fatteh recipe by @mattersofthebelly
Made with Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
Easy
Ingredients
For the eggplant
-
1
kg
eggplant peeled and cubed into 3 cm pieces
(about 2 large or 3 medium)
-
1/3
cup
of olive oil
-
salt to taste
For the bread
-
3
large loaves of Lebanese Pita bread, cut into 3 cm squares
(whole-wheat is best)
-
1/3
cup
of olive oil
-
salt to taste
For the tomato sauce
-
2
tbsp
olive oil
-
1
onion, finely chopped
-
2
x
400 g tins of Mutti Polpa Finely Chopped Tomatoes
-
3
tbsp
pomegranate molasses
-
1/2
tbsp
ground cumin
-
60-100
g
raisins
For the yoghurt sauce
-
500
g
plain yoghurt
-
3
tbsp
heaped of tahini paste
-
2
cloves
garlic minced
-
4
tbsp
white vinegar
-
salt to taste
TIP: you can easily prepare all the components for your eggplant fatteh in advance; even the day before, and just warm up the eggplant before serving and assemble then!
Share the ingredient list
TIP: you can easily prepare all the components for your eggplant fatteh in advance; even the day before, and just warm up the eggplant before serving and assemble then!
